Crispy Garlic Salt
Pepper Pork Ribs

Golden-brown, crispy pork ribs tossed in aromatic garlic, salt, and pepper. No blanching required, marinated for deep flavor and double-fried for ultimate crunch.

Ingredients

• 2 catties fresh spare ribs
• 1 head minced garlic
• 1 tbsp cooking wine
• 3 tbsp light soy sauce
• 0.5 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tsp pepper powder
• 1 tsp salt
• 1 tbsp white sugar
• 3 tbsp starch
• to taste cooking oil

Instructions

1. 1Wash the pork ribs

   

   Place the fresh spare ribs into a metal bowl with water and salt. Wash thoroughly to remove blood and impurities, which helps eliminate any fishy taste without needing to blanch them.

   Tip: Washing the ribs in salted water effectively draws out the blood without the need for blanching.
2. 2Season the Ribs

   

   Place the raw pork ribs in a bowl and add minced garlic, cooking wine, light soy sauce, dark soy sauce, oyster sauce, and pepper powder. These initial seasonings build a rich, savory foundation for the pork without needing to blanch them first.

   Tip: Do not blanch the ribs; washing them thoroughly in salted water is enough to remove blood and eliminate any fishy odor.
3. 3Add Seasoning and Starch

   

   Add a small spoon of salt, a spoon of white sugar to enhance flavor, and three spoons of starch to the seasoned pork ribs. The starch helps lock in the juices and creates a crispy outer coating when fried.

   Tip: Starch is crucial here as it protects the meat from drying out during the deep-frying process.
4. 4Massage and Marinate

   

   Using gloved hands, thoroughly mix and massage the marinade into every piece of pork rib so they absorb the flavors evenly. Allow the ribs to marinate for one hour before cooking.

   Tip: Make sure to massage the marinade well to ensure maximum flavor absorption across all pieces.
5. 5Fry the marinated pork ribs

   

   Carefully drop the marinated spare ribs one by one into the hot oil. Fry slowly over medium-low heat for about 8 minutes until they cook through and turn golden, then remove them. Increase the oil temperature and give them a quick flash-fry over high heat for one minute to make them extra crispy before serving.

   Tip: Make sure the oil is at the right temperature (seven-tenths hot) before adding the ribs, and do a high-heat flash-fry at the end for the best texture.
6. 6Fry the Ribs

   

   Heat oil in a wok until it reaches seven-tenths hot, indicated by dense small bubbles forming around chopsticks placed inside. Carefully add the marinated pork ribs one by one and fry slowly over medium-low heat for about 8 minutes. Afterward, raise the oil temperature to high for a one-minute flash-fry, then remove and sprinkle with salt and pepper while hot.

   Tip: Fry over medium-low heat first to cook through, then raise the heat at the end for a crispy finish.

Storage & Reheating

Burn It Off

Frequently Asked Questions