🍽️ How to Make Jiaoyan Paigu (Salt and Pepper Pork Ribs)

🧆 Ingredients

• 400g pork ribs
• 1 tablespoon Shaoxing rice wine
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1 teaspoon ground white pepper
• 2 cloves garlic (minced)
• 2 green onions (chopped)
• 1 red chili (sliced, optional)
• 1 tablespoon vegetable oil

🍳 Steps

1. Prepare and Clean the Ribs: Rinse the pork ribs under cold running water to remove any bone fragments and impurities. Optionally, soak the ribs in cold water for 10–15 minutes, then drain and pat dry with paper towels. This helps achieve a cleaner taste and better texture.

2. Marinate the Ribs: In a large bowl, combine the ribs with Shaoxing rice wine, soy sauce, salt, ground white pepper, and cornstarch. Mix thoroughly to ensure each rib is evenly coated. Let the ribs marinate for at least 20 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.

3. Coat the Ribs: Just before frying, toss the marinated ribs with a little extra cornstarch if needed to ensure a dry, even coating. This step is crucial for achieving a crispy crust.

4. Heat the Oil: Pour vegetable oil into a deep pan or wok, enough to submerge the ribs halfway. Heat the oil over medium-high heat to about 170°C (340°F). To test, drop a small piece of bread or batter into the oil; it should sizzle and rise to the surface quickly.

5. Fry the Ribs: Carefully add the ribs in batches to avoid overcrowding. Fry each batch for 5–7 minutes, turning occasionally, until the ribs are golden brown and cooked through. The exterior should be crisp, and the meat should pull away from the bone easily. Remove and drain on a wire rack or paper towels.

6. Season and Toss: In a clean wok or large skillet, heat a tablespoon of oil over medium heat. Add minced garlic, chopped green onions, and sliced red chili (if using). Stir-fry for 30 seconds until fragrant. Add the fried ribs and toss quickly to coat with the aromatics. Sprinkle with a pinch of salt and extra white pepper to taste.

7. Check Doneness: The ribs are done when the meat is no longer pink near the bone and juices run clear. If unsure, use a meat thermometer to check for an internal temperature of at least 70°C (160°F).

8. Finish and Serve: Transfer the ribs to a serving plate. Garnish with additional chopped green onions or chili if desired. Serve immediately for maximum crunch and flavor.

Key Points:

• Use fresh, meaty ribs for best results.
• Do not overcrowd the pan when frying; this ensures even cooking and crispiness.
• Adjust the amount of chili to your spice preference.
• Serve the dish hot, as the crispiness diminishes as it cools.

💡 Tips

• Use fresh ribs for best texture.
• Fry in batches for even crispiness.
• Adjust chili for spice preference.
• Serve immediately for maximum crunch.