Salt & Pepper Ribs

Marinate the Pork
Place the pork ribs into a bowl. Add the Shaoxing rice wine, light soy sauce, sugar, salt, white spring onion stems, ginger slices, water, white pepper, egg white, and cornflour. Squeeze the spring onions and ginger to release their juices, massaging everything thoroughly into the meat, and leave to marinate for 1 hour.

Coat the Ribs
Remove the spring onions and ginger from the marinade. Dredge each pork rib thoroughly in additional cornflour to coat completely. Allow the coated ribs to rest at room temperature for 10 minutes to let the flour set.

First Deep-Fry
Heat vegetable oil in a wok or deep fryer over medium heat until small bubbles form around a wooden chopstick. Lower the ribs carefully into the oil and fry without moving for 1 to 2 minutes until the crust sets. Continue frying for 5 to 6 minutes until light golden brown and roughly 80 percent cooked. Drain and set aside, skimming any loose crumbs from the oil.

Second Deep-Fry for Crispiness
Increase the oil heat to medium-high until hot. Return the ribs to the oil and double-fry for about 1 minute until deeply golden brown and extra crispy. Drain thoroughly on paper towels.

Dry-Toss with Seasoning and Serve
Pour all oil out of the wok. Over low heat, dry-sauté the chopped garlic and red chilli for 30 seconds until fragrant without adding extra oil. Reintroduce the fried ribs, sprinkle over the salt, crushed Szechuan pepper, white pepper, and chopped spring onions, tossing rapidly to coat evenly, then serve immediately.