Salt & Pepper Ribs椒盐排骨
Cantonese-style salt and pepper ribs — marinated pork riblets coated in sweet potato starch, deep-fried until shatteringly crisp, then wok-tossed with Sichuan peppercorn, garlic, chili, and scallion.
Pork Riblets
500 g
Sichuan Peppercorn
Salt
2 slice
Scallions
2 stalk
2 clove
1 piece
Shaoxing wine
Soy Sauce
Sweet Potato Starch
80 g
fresh-red-chili
1 piece
sweet-potato-starch
80 g
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Mince Aromatics
Mince the ginger, scallions, garlic, and red chili separately.
Prepare for Marination
This preparation ensures the ribs will absorb the marinade flavors more effectively.
Marinate Ribs with Seasonings
Combine the ribs with Shaoxing wine, soy sauce, half the minced scallions, and garlic. Mix well and marinate for at least 30 minutes.
Toss with Salt and Pepper Mix
Stir-fry minced garlic, sliced chilies, and chopped scallions until fragrant. Add the fried ribs and toss with salt and pepper seasoning. Serve immediately.
Crush Toasted Peppercorn Salt
Pour the toasted peppercorn salt onto a cutting board and crush into a fine salt and pepper powder. Set aside.
Deep-fry Ribs at 170°C
Heat oil to 170°C. Add the ribs and fry over medium heat until golden on both sides. Increase to high heat and fry for 1 more minute, then remove.
Double-fry Ribs Until Crispy
Add the ribs back into the oil. Fry on high heat for 1 minute, then remove and drain well.
Stir-fry Aromatics in Dry Wok
In a dry wok, stir-fry the scallion, ginger, minced garlic, and diced red pepper until fragrant.
Add Fried Ribs
Add the fried ribs to the wok.
Season with Pepper Salt and Serve
Sprinkle peppercorn salt over ribs and toss to coat. Serve immediately.
Serving Suggestion
Serve Salt & Pepper Ribs hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.
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