Salted Pepper Pork Ribs
Crispy deep-fried rib pieces coated in a fragrant salt and pepper seasoning. The ribs are marinated for flavor, lightly battered, then fried until golden and crunchy, finally tossed with a homemade roasted salt-pepper blend.
Story
These Taiwanese-style salted pepper ribs are a beloved street food classic. The key is getting that perfect crunch while keeping the meat juicy inside. The dry-roasted salt and pepper mixture is what gives this dish its signature aromatic punch.
Ingredients
Pork ribs
500g, cut into 2cm pieces
Cooking wine
1 tablespoon
Light soy sauce
1 tablespoon
Five-spice powder
1/2 teaspoon
All-purpose flour
80g
Cornstarch
80g
Water
100ml, or as needed
Coarse salt
3 tablespoons
Sichuan peppercorns
1 tablespoon
Vegetable oil
Enough to submerge ribs, about 500ml
Instructions
1
Marinate the ribs
Cut the ribs into bite-sized pieces around 2cm thick. Combine in a bowl with cooking wine, soy sauce, and five-spice powder. Mix well and let sit for 30 minutes to absorb the flavors.
2
Make the batter
Mix flour and cornstarch in a bowl. Gradually add water while stirring until you get a smooth batter that coats the back of a spoon. The consistency should be slightly thick but still pourable.
3
Toast the salt and pepper
Heat a dry pan over medium-low heat. Add salt and peppercorns. Stir continuously until the salt turns lightly golden and you can smell the aromatic pepper. Remove and let cool, then grind into a coarse powder using a mortar and pestle or rolling pin.
4
Coat and fry the ribs
Dip each marinated rib piece into the batter, letting excess drip off. Heat oil in a wok or deep pan to 160°C (320°F). Carefully add ribs in batches and fry for 8-10 minutes until golden brown and cooked through. Don't overcrowd the pan.
5
Season and serve
Drain fried ribs on paper towels. While still hot, sprinkle generously with the roasted salt-pepper mixture. Toss gently to coat evenly. Serve immediately while crispy.
