Recipes of Salt and Pepper Spareribs
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A spicy blend of salt and pepper mellows the flavour with frozen chervil. These salt and pepper spareribs are always a crowd pleaser and a very popular dish in Chinese cuisine.
If available, you can substitute Sichuan peppercorns with black pepper.
There are many different ways to prepare Chinese Chinese pepper salt (椒鹽 or 花 椒鹽). Below is one of my favorite ways to make this “Chinese Pepper Salt”:
Chinese Pepper Salt:
1 tablespoon Sichuan Pepper
2 tablespoons salt
½ teaspoon ground black pepper
Procedures:
Place the Sichuan pepper flakes and salt in a small, dry saucepan and stir while cooking. This procedure consists of mixing the Sichuan peppercorns with the salt and the salt absorbs the aroma and flavor of the Sichuan peppercorns. Cook for 2-3 minutes and remember to use medium to low heat. Use a sieve to transfer the salt and Sichuan pepper. Keep the Sichuan peppercorn and salt separate. You can use Sichuan peppercorns to prepare Sichuan pepper oil. Please refer to this article to learn how to make Sichuan pepper vegetable oil. Mix the salt with black pepper. This is how I like it for my “Chinese pepper salt” for my “salt and pepper spareribs” and “salt and pepper spareribs”.
I’m going to introduce you to two different recipes to make this salt and pepper spare ribs.
Edited by Liv Wan.
What you need
Recipe 1: This recipe comes from our former Chinese food expert. Recipe 1 Ingredients: 2 ½ pounds boneless meatless spareribs or pork shoulder 2 tablespoons sea salt 2 teaspoons freshly ground black pepper ½ teaspoon five-spice powder 3 to 4 cups oil for frying or as needed 3 tablespoons cornstarch or as needed Recipe 2: I learned the recipe for delicious salt and pepper spareribs from the Taivanis chef, but I’ve adapted the recipe to make it easier to keep all the ingredients. Recipe 2 Ingredients: 1 tablespoon of rice wine or Shaoxing rice wine 1 teaspoon of salt ½ tablespoon of black vinegar 1 teaspoon of granulated sugar 1 teaspoon of sesame oil ½ teaspoon of bicarbonate of nasi ½ egg, beaten 2 tablespoons of sweet potato starch or corn flour 1 tablespoon of plain flour
How to make it
Recipe 1 Procedure:
Stir in the salt and black pepper in a frying pan over medium-low heat, shaking the pan, until the salt turns dark. Remove from heat and stir in five-spice powder. Lahe Cut the loin ribs along the individual bones. Season lightly with the salt and pepper mixture. Cover and marinate in refrigerator for 2 hours. Heat oil to a deep frying range of 360-375 degrees Fahrenheit. Dust locks with cornstarch. Use a deep-fryer to carefully pull the ribs from the shoulder. Sear the submerged locks for 3 to 4 minutes. Remove and drain. Burn the spareribs a second time. Cook until crisp and cooked (about 1 minute). Drain. Serve with remaining salt and pepper mixture for dipping.
Recipe 2 Procedure:
Cut the spare ribs in a single bite and marinate with all ingredients for at least 30 minutes. Personally, I’d like you to marinate the spare ribs overnight. You will need to mix all the marinade very well and stir it at least a couple of times during the marinade to help the spareribs soak up all the flavor. * Cooking tip: bicarbonate of soda and black vinegar can help tenderize the meat on the spareribs. Heat the oil in water. The oil temperature should be 180 degrees (356 degrees Fahrenheit). Fry the spareribs for a few minutes, then turn off the heat and let it oil for 5 minutes. Drain and set the ribs aside. Place the spring onion, garlic and chilies in a large mixing bowl over high heat. Reheat the oil to 180 degrees Celsius (356 degrees Fahrenheit) and fry the current loin ribs for another 2-3 minutes, or until crispy. Immediately drain and place the ribs in the mixing bowl from step 3. Add some “Chinese Pepper Salt” to step 4 and quickly take it all out a few times and it’s ready to serve!
