Sarah Tiong’s Salt & Pepper Pork Spare Ribs

20 minutes
10 minutes
4 people


  • 600g Scottsdale Pork spare ribs, rind removed, cut into bite size pieces
  • ¼ cup Chinese cooking wine (or sake and mirin)
  • 1 thumb-sized piece ginger, grated finely
  • 1 teaspoon sugar
  • 2 tablespoons salt flakes
  • 2 tablespoons coarsely ground black pepper (or mixture of peppercorns)
  • Oil for deep frying
  • 1 cup plain flour (or potato flour)


  1. Marinate pork in wine, ginger and sugar for 20 minutes.
  2. In a frying pan or wok, fry peppercorns and salt flakes over medium heat for 5 minutes.
  3. Heat oil in a wok on medium. Coat the ribs with a few tablespoons of flour and a generous serve of the salt and pepper mix.
  4. Deep-fry in 2 batches for 2-3 minutes each. Drain on kitchen paper.
  5. Increase temperature of oil to high. Re-fry ribs in batches for 1-2 minutes, until golden and crisp. Drain on kitchen paper