Cantonese Salt And Pepper Pork Ribs | Restaurant Quality Without Deep Frying | 椒鹽排骨

Cantonese Salt And Pepper Pork Ribs | Restaurant Quality Without Deep Frying | 椒鹽排骨

600g pork spare ribs
1 tbs salt
¼ cup plain flour
¼ cup cornflour
½ tsp five spice salt*
⅓ cup water
½ tbs soy sauce
Peanut oil

½ cup onion, diced finely
½ cup spring onion, sliced thinly
1 birds eye chilli, sliced thinly
1 tbs garlic, chopped
½ tsp five spice salt*

Add ribs to a pot of water with salt and bring to the boil.
Once boiling, reduce heat to low and cook for 15 mins.
Remove ribs, drain, and allow to cool for 10 mins.

In a separate bowl, mix plain flour, cornflour, five spice salt, water, and soy sauce until it forms a thick batter.
Pour over ribs, coat well, and allow to marinate for 15 mins.

In a pan, add enough peanut oil to cover half the thickness of the ribs.
Ensuring that each piece is coated well with the batter before it goes into the pan, fry on medium heat turning occasionally.
Once golden brown, remove from pan and drain off any excess oil.

Remove most of the oil from the pan (leave about 1-2 tbs of oil).
Stir fry onion, chilli, and spring onion whites with ½ tsp of five spice salt until onion starts to become translucent.
Add garlic and stir for another 1-2 mins.
Add ribs and spring onion greens and stir through until ribs are well coated.
Once ready, season each piece of rib with more five spice salt before removing from pan and serve.

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*Five spice salt:
1¼ tbs salt
½ tsp white pepper
1 tsp five spice powder

Heat pan to medium heat.
Reduce heat to low and toast salt for 2 mins.
Turn off the heat, add pepper and five spice, and stir for another 1 min.

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Music: www.bensound.com

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