Preparation Method
1. Initial Preparation of the Ribs
Cut the pork ribs into small, bite-sized pieces. Rinse them thoroughly under cold running water to remove blood and impurities.
Place the ribs in a large pot and cover with water. Add a couple of ginger slices and one tablespoon of cooking wine. Bring to a boil over high heat.
Once foam rises to the surface, skim it off with a spoon. Let the ribs simmer for 5–10 minutes, then drain them. Rinse again under running water and allow them to drain completely.
2. Marinating
Transfer the cleaned ribs to a large bowl. Season with salt, white pepper, light soy sauce, sugar, and five-spice powder.
Mix thoroughly to ensure each piece is evenly coated. Let the ribs marinate for at least 30 minutes (up to 1 hour for deeper flavor).
3. Coating with Egg and Cornstarch
Beat the egg in a bowl and pour it over the marinated ribs. Mix well so each piece is evenly covered.
Place a generous amount of cornstarch in a separate bowl. Coat each rib piece individually, ensuring a full, even layer. This coating is key to achieving a crispy crust.
4. Frying
Heat plenty of oil in a wok or deep pan to about 150–160°C (300–320°F).
Fry the ribs in batches to avoid overcrowding and lowering the oil temperature. Cook over medium-low heat until the ribs are golden brown and crispy on the outside. Remove and drain on paper towels.
For extra crispiness, perform a double fry: let the ribs rest for a few minutes, increase the oil temperature slightly, then fry again for 1–2 minutes until deeply golden and crunchy.
5. Prepare the Salt & Pepper Mix
In a small bowl, combine salt, white pepper, a pinch of sugar, and optionally a little five-spice powder. Set aside.
6. Final Stir-Fry
In a clean wok or large pan, heat a small drizzle of oil. Add sliced ginger, crushed or chopped garlic, scallions, dried chilies, and peppercorns. Stir-fry over medium heat until fragrant.
Add the fried ribs and toss for a few minutes to infuse them with the aromatics.
Sprinkle the prepared salt-and-pepper mixture over the ribs and toss again to coat evenly.
For added color and texture, you may include diced green peppers or other vegetables and stir-fry briefly with the ribs.
Final Tips
Serve the ribs immediately while hot to enjoy their maximum crispiness and aroma.
They pair beautifully with steamed white rice or a simple Asian-style salad to balance the bold, spicy flavors.
If you enjoy extra heat, drizzle a little chili oil over the top before serving.
Result
These Chinese Salt and Pepper Pork Ribs are bold, crispy, and deeply flavorful. Perfect for impressing guests or treating yourself to something special, this dish captures the authentic spirit of Asian cuisine with a crunchy, aromatic finish that’s hard to forget.
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