Chinese salt and pepper ribs
Ingredients: pork ribs, all-purpose flour, Chinese cooking wine, baking soda, sea salt · 90 min cook time · 700kcal · ~₩19,250
Ingredients
500g pork ribs, 2tbsp all-purpose flour, 3tbsp Chinese cooking wine, 1tsp baking soda, 1tbsp sea salt, 2tbsp Sichuan peppercorns, 0.5tbsp black peppercorns, 1tsp raw sesame seeds, 0.5tsp cumin seeds, 1tsp chili powder, 1tsp garlic powder, 1.5tsp Jiaoyan seasoning, 1tsp sugar, 2tsp soy sauce, 0.5inch ginger, 2cloves garlic, 0.5cup cornstarch, 1tsp baking powder, 2cups corn oil, 2stalks scallions, 1ea red chilies, 1ea green chilies
Instructions
1. Cut pork ribs into 2-3 inch long pieces.
2. For every 500g of ribs, add 2 tbsp of all-purpose flour, 3 tbsp of Chinese cooking wine, and 1 tsp of baking soda. Rub thoroughly for 5 minutes to tenderize.
3. Rinse the ribs under cold running water to wash away flour and baking soda. Let them drain.
4. In a wok, add 1 tbsp of sea salt, 2 tbsp of Sichuan peppercorns, ½ tbsp of black peppercorns, 1 tsp of raw sesame seeds, and ½ tsp of cumin seeds. Stir over low heat for a few minutes and let them cool.
5. Transfer the cooled spices into a coffee grinder and grind into a fine powder. Add chili powder and garlic powder, then blend again.
6. Use paper towels to absorb excess water from the drained ribs.
7. Add 1.5 tsp of the prepared Jiaoyan seasoning, 1 tsp of sugar, 2 tsp of soy sauce, ½ inch of grated ginger, and 2 cloves of grated garlic to the ribs. Mix thoroughly.
8. Marinate the ribs for 20-30 minutes, or overnight if time allows.
9. Add ½ cup of cornstarch and 1 tsp of baking powder to a mason jar and shake thoroughly. Add the marinated ribs and shake until all ribs are well coated.
10. Shake off excess flour and set the ribs aside for about 15 minutes to allow the flour to bond deeper.
11. Heat 2 cups of corn oil (or other high smoke point oil) to 320°F (160°C). Add the ribs one by one and fry for 6 to 8 minutes.
12. Remove the ribs and let them rest for 15 minutes.
13. Increase the oil's temperature to 380°F (195°C). Double-fry the ribs for 2-3 minutes until beautifully golden brown.
14. Take out the ribs. Optionally, garnish with diced scallions, red chilies, and green chilies.
15. Sprinkle 1-2 tsp of the Jiaoyan seasoning over the ribs and toss thoroughly.
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