Chinese Salt & Pepper Spare Ribs

Shatter-crisp on the outside, juicy and tender inside, and tossed with enough garlic, chilli and five spice to make the whole kitchen smell like your favourite Chinese restaurant.

Chinese Salt & Pepper Spare Ribs are the dish everyone fights over at the table, and the good news is they are far easier to nail at home than you think. The trick is a two-part coating — a quick velvet to keep the pork tender, then a light, bubbly batter for that signature craggy crunch. Fry them hard, then finish them fast over high heat with the aromatics so the crust never has a chance to go soft.

This is takeaway food you can be proud of: crackly, salty, a little spicy, and gone in minutes. Once you learn the velvet-then-batter method here, you will use it for everything from prawns to chicken. Let us get into what makes these salt and pepper spare ribs so addictive.

What are Chinese Salt & Pepper Spare Ribs?

Chinese salt and pepper spare ribs are bite-sized pieces of pork rib that are velveted, battered and deep fried until golden, then tossed in a hot wok with garlic, red chilli, spring onion and a fragrant salt-and-pepper style seasoning (usually built on five spice and white pepper). The name comes from that dry, savoury seasoning rather than a wet sauce — there is no gloopy gravy here, just crisp pork and punchy aromatics. It is a classic of Cantonese restaurants and Chinese takeaways, served as a starter or piled up as a share plate.

Where is salt and pepper spare ribs from:

The salt and pepper (jiao yan) technique is Cantonese, and you will see it applied to squid, prawns, tofu and pork across southern China and Hong Kong. It became a takeaway icon in the UK, Australia and beyond, where salt and pepper ribs and salt and pepper chips are menu staples. The heart of the dish is that final toss of fried protein with garlic, chilli and toasted seasoning in a screaming-hot wok. Every kitchen tweaks the ratio of salt, pepper and five spice, which is why the version at your local always tastes a little different from the next.

How to make it

You velvet the pork first to keep it juicy, coat it in a light batter, then deep fry until crisp and cooked through. While the pork drains, you fry off the garlic, chilli and spring onion, return the ribs and hit them with five spice and umami seasoning, then finish with sesame oil and a splash of cooking wine. If you love this crispy-fry technique, my Crispy Hot Honey Lemon King Prawns use the same idea with seafood.

Ingredients

Everything splits into three easy stages: the pork and its velvet, the batter, and the aromatics for the final stir fry.

Pork

• pork spare ribs — Chopped into bite-sized pieces so every bit gets crisp edges and cooks quickly.
• meat velvet (or cornflour + baking soda) — Keeps the pork tender and juicy under the crunchy shell.
• water — Loosens the velvet so it coats every piece evenly.

Batter

• self-raising flour — The raising agent gives the coating its light, craggy crunch.
• corn flour — Adds crispness and keeps the batter from turning bready.
• water — Brings the batter to a smooth, pourable consistency.
• oil — Worked into the batter for an extra-crisp, non-greasy shell.

Stir Fry

• garlic — Finely diced and fried fast for a deep, savoury base.
• red chillies — Fresh heat and colour that wakes the whole plate up.
• spring onions — Sweet, oniony freshness tossed through at the end.
• five spice seasoning — The fragrant, warming backbone of that salt-and-pepper flavour.
• umami seasoning (or MSG) — The moreish savoury hit that makes them taste restaurant-good.
• sesame oil — A nutty aroma to finish.
• Chinese cooking wine — Deglazes the wok and adds a fragrant lift.
• oil — For deep frying the pork and stir-frying the aromatics.

Steps

1. Velvet the pork: coat the spare ribs in the meat velvet and water (or cornflour, baking soda and water) and rest for 10 to 15 minutes.
2. Make the batter: whisk the self-raising flour, corn flour, water and oil to a smooth batter, then pour it over the pork and coat every piece.

3. Heat a wok filled with oil for deep frying over maximum heat, then add the pork one piece at a time so they do not stick together.
4. Fry, moving the pork gently, until golden brown, crisp and cooked through.

5. Lift the pork out and drain it well on a spider or paper towel so the crust stays crisp.
6. Wipe out the wok, add fresh oil and fry the garlic, chilli and spring onion until fragrant.

7. Return the crispy pork to the wok and season with the five spice and umami seasoning, tossing over high heat.
8. Finish with the sesame oil and Chinese cooking wine, toss to coat, and serve immediately.

Easy Salt & Pepper Spare Ribs Tips

Velvet for tender pork

The velvet step is what separates restaurant ribs from dry, chewy ones. A quick coat of meat velvet (or cornflour and baking soda) raises the surface pH and holds moisture, so the pork stays juicy even after a hot fry. Give it a full 10 to 15 minutes to work — do not rush it.

Fry one piece at a time

Dropping the battered pork in one piece at a time stops the pieces welding into a giant clump in the oil. It also keeps the oil temperature steady so each rib crisps rather than stews. Nudge them apart for the first few seconds, then let them fry undisturbed to set the crust.

Keep the final toss fast

Once the pork goes back into the wok, everything should move quickly over the highest heat you can manage. A long, slow toss steams the crust and softens it, undoing all your frying work. Get the aromatics fragrant, add the pork, season, splash the wine and plate — the whole finish takes under a minute.

Serving Suggestions and Storage

What to serve it with

Salt and pepper spare ribs shine as a starter or a share plate with cold beer, but they also make a great main over steamed rice. Round out the table with something green like my Din Tai Fung Green Beans or a plate of Fried Enoki Mushrooms for another crispy hit. A squeeze of lemon and extra sliced chilli on the side never hurts.

Make ahead

You can velvet the pork and mix the batter a few hours ahead, keeping both in the fridge until you are ready to fry. For a crowd, fry the ribs once, then re-fry them for 60 seconds just before serving to bring back maximum crunch. The aromatics can be chopped and ready in a bowl so the final toss is lightning fast.

Storing leftovers

These are best straight from the wok, but leftovers keep in an airtight container in the fridge for up to two days. Reheat in an air fryer or hot oven at 200C to re-crisp the coating — the microwave will turn them soggy. Toss with a little fresh chilli and spring onion after reheating to freshen them up.

Variations

Swap the protein

The exact same velvet, batter and salt-and-pepper toss works brilliantly on chicken wings, prawns, squid, firm tofu or even cauliflower. Just adjust the frying time to suit — prawns need barely a minute, while wings take a little longer. For a pork lover’s spread, serve them next to my Cantonese Roast Pork Belly (Siu Yuk).

Turn up the heat

Two red chillies give a gentle warmth, but you can go bigger with sliced bird’s eye chilli, dried chilli flakes or a spoon of chilli oil in the final toss. Add the chilli with the garlic so it toasts and mellows slightly. For a properly fiery meal, pair them with my Chong Qing Noodles.

Add crispy garnishes

For extra texture and that full takeaway look, finish with fried shallots, toasted sesame seeds or a handful of crisp fried curry leaves. A scatter of extra spring onion and coriander keeps it fresh. These little touches take the plate from home-cooked to hawker-stall.

Common Mistakes to Avoid

Skipping the velvet

Battering pork straight without velveting gives you a crunchy shell around dry, tough meat. The velvet is a two-minute job that makes a huge difference to tenderness. Do not skip it, and do not skimp on the resting time that lets it work.

Oil that is not hot enough

Cool oil means the batter absorbs grease before it crisps, leaving you with heavy, oily ribs. Get the oil properly hot (around 180C) before the first piece goes in, and fry in batches so the temperature does not crash. A cube of bread should turn golden in about 30 seconds when the oil is ready.

Sauce, not seasoning

Salt and pepper spare ribs are meant to be dry and crisp, so resist the urge to add soy sauce or any wet sauce at the end. The flavour comes from the toasted seasoning clinging to the crust, not a glaze. If it looks wet in the wok, you have added too much liquid and the crunch will suffer.

Overcrowding the wok

Cramming all the pork into the oil at once drops the temperature and steams the batter instead of frying it. Work in two or three batches so each piece has room and the oil stays hot. It takes a couple of extra minutes but the difference in crunch is night and day.

Frequently asked questions

What cut of pork is best for salt and pepper spare ribs?

Pork spare ribs chopped into bite-sized pieces are traditional and give you that lovely mix of meat and a little bone for flavour. If you prefer boneless, pork loin, shoulder or belly strips all work well and are easier to eat. Ask your butcher to chop the ribs into small pieces to save yourself the effort.

Can I make salt and pepper spare ribs without deep frying?

Deep frying gives the best crunch, but you can shallow fry in about two centimetres of oil, turning the pieces to crisp all sides. An air fryer also works — spray the battered pork well with oil and cook at 200C until golden, shaking halfway. The texture is a little different but still very good.

What is Chinese salt and pepper seasoning made of?

Classic salt and pepper seasoning is a blend of salt, white pepper and five spice, sometimes with a little MSG or chicken powder for extra savouriness. In this recipe the five spice and umami seasoning do that job. You can make your own by toasting salt with ground Sichuan pepper and white pepper for a more aromatic version.

How do I keep the ribs crispy after cooking?

Drain the fried pork well and keep it in a single layer on a wire rack rather than piling it up, which traps steam. Do the final seasoning toss quickly and serve straight away. If you need to hold them, keep them warm in a low oven on a rack, uncovered, so they stay crisp.

Give these Chinese Salt & Pepper Spare Ribs a go for your next Friday night in, and if you are after another crispy, crowd-pleasing bite, my Bang Bang Chicken is the perfect follow-up.

Chinese Salt & Pepper Spare Ribs

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Print Recipe

Crispy velveted pork spare ribs deep fried until golden, then tossed with garlic, chilli, spring onion and fragrant five spice for the ultimate salt and pepper spare ribs.

• Total Time: 35 minutes
• Yield: 2–3 servings 1x

Ingredients

Scale 1x2x3x

Pork:

• 500 g pork spare ribs, chopped into bite-sized pieces
• 2 tbsp YumYum Meat Velvet (or 2 tsp cornflour + 1 tsp baking soda + 1 tbsp water)
• 2 tbsp water

Batter:

• ⅔ cup self-raising flour
• ⅓ cup corn flour
• ¾ cup water
• 1 tbsp oil

Stir Fry:

• 6 garlic cloves, finely diced
• 2 red chillies, finely chopped
• 2 spring onions, finely chopped
• 1 tbsp five spice seasoning
• 1 tsp umami seasoning (or MSG)
• 1 tbsp sesame oil
• 1 tbsp Chinese cooking wine
• 2 tbsp oil

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Instructions

1. Velvet the pork: place the spare ribs in a bowl and coat with the meat velvet and water (or the cornflour, baking soda and water). Set aside for 10 to 15 minutes.
2. Make the batter: whisk the self-raising flour, corn flour, water and oil to a smooth batter, then pour over the pork and mix until every piece is coated.
3. Heat a wok filled with oil for deep frying over maximum heat. Add the pork one piece at a time, moving it gently, and fry until golden brown, crispy and cooked through. Drain well.
4. Heat a clean wok over high heat with the oil and fry the garlic, chilli and spring onion until fragrant.
5. Return the crispy pork and season with the five spice and umami seasoning, tossing over high heat.
6. Finish with the sesame oil and Chinese cooking wine, toss to coat, and serve immediately while hot and crispy.

Notes

Frying the pork one piece at a time keeps the batter from clumping and gives you that shatter-crisp coating. For extra crunch you can double fry — rest the pork after the first fry, then blast it a second time just before tossing. Keep the final stir-fry fast and hot so the crust stays crisp.

• Author: Vincent Yeow Lim
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Pork
• Method: Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 plate

Vincent Yeow Lim

My name is Vincent Yeow Lim, I am a chef, former restaurant owner, and content creator with a following of over 4 million and views over 500 million across my platforms. With over 20 years of experience in the kitchen, I believe I can share with you the most authentic and well-kept secrets in the Asian restaurant industry.

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