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Salt and Pepper Pork Ribs Recipe 椒盐排骨

If my father-in-law is here with us, I’m sure he will be so proud of me coming up with different variations of salt and pepper dishes (like this Salt and Pepper Pork Ribs) that are inspired by his specialty – Salt and Pepper Pork. It’s one of my favourite dishes that I can never have enough. 😀

Salt and Pepper Pork Ribs, Chicken and Calamari

If salt and pepper flavour is your kind of thing, do check out my Salt and Pepper Chicken Recipe and Crispy Calamari Recipe. 😉 Since all these recipes require frying, I highly recommend that you prepare the pork ribs, chicken and calamari together so you can fry them all in the same batch of oil. When done, all you gotta do is to toss these crispy fried morsels with more salt, pepper and 5-spice powder. Easy peasy. It’s also a great way to maximise use of your frying oil.

Salt and Pepper Pork Ribs Recipe

Only Need Salt, Pepper and 5-Spice Powder

For most if not all salt and pepper dishes, we only need 3 kinds of seasoning – salt, pepper and 5-spice powder. I normally use equal parts of each but you can always adjust to your preference.

Salt and Pepper Pork Ribs Recipe

This time, I also added some chopped red and green chillies just to give that extra boost of colour.

Cook some rice and vegetables and you’re all good to go. Enjoy this dish!

Salt and Pepper Pork Ribs Recipe
2-3
  • 500g pork spare ribs, chopped into smaller pieces
  • 1 egg white, beaten
  • 2/3 cup tapioca flour
  • 1 tsp each salt & freshly cracked black pepper + extra for tossing
  • 1 tsp Chinese 5-spice powder + extra for tossing
  • sunflower oil for frying
  • 1 red & 1 green chilli, finely chopped
Mix the pork ribs and egg white in a bowl.
In a dish, combine flour, salt, pepper and 5-spice powder. Stir with a spoon to mix evenly.
Coat each piece of pork rib with the flour mixture and transfer to a clean dry plate.
Heat oil in wok to about 175 deg C or drop in some breadcrumbs to see if they bubble in the oil without turning brown immediately.
Gently drop the pork ribs into the hot oil in batches and deep fry them to a golden brown and crisp. Remove and drain on paper towels to absorb the excess grease.
Transfer the pork ribs to a bowl and toss with chillies and extra salt, pepper and 5-spice powder if required.

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