Jiao Yan Pai Gu (Salt and Pepper Spareribs)
Crispy Pleasure! Crispy Clothes and "Sansho Salt" Steal Beer
Description
A massively popular snack dish in Chinese restaurants and street stalls. Bite-sized pork spareribs are battered and double-fried until rock-crispy. They are tossed with fried scallions, chilies, and a special 'Jiao Yan' (roasted Sichuan pepper and salt). Eaten like a snack, sucking the bones.
Restaurants serving Jiao Yan Pai Gu (Salt and Pepper Spareribs)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork spareribs
- Sichuan pepper
- Salt
- Potato starch
- Eggs
- Scallion
- Garlic
- Red chili
Instructions
- [Authentic Recipe]
- Cleave spareribs small; marinate with soy, wine, and ginger-scallion water.
- (Jiao Yan) Dry-roast Sichuan peppercorns and salt on low until fragrant, then crush into powder.
- Massage ribs with an egg and heavy starch batter.
- Fry at 160°C until cooked; remove.
- Double-fry at 190°C until the batter is golden and glass-crispy.
- Empty oil from the wok. Add ribs, minced scallion, garlic, red chilies, and dust heavily with the Jiao Yan.
- Toss violently on high heat for seconds to coat and serve.
Learn more Spice, substitutes, tips
Key spices
Numbing roasted aroma of dry-roasted Sichuan pepper and salt
Substitutes at Japanese supermarkets
Use JP spareribs and substitute Jiao Yan with commercial Sichuan pepper powder mixed with salt
Pairing
Cold Beer(Ultimate partner)
Trivia
'Jiao Yan' is one of the ultimate spice salts in Chinese cuisine. This frying and tossing technique is so popular it's applied to squid, shrimp, and even fried tofu.
Eating tips & etiquette
Grab the bone with your hands and scrape the crispy batter and meat off with your front teeth. The delicious meat near the bone and the numbing salty heat consume infinite beer.
Allergen
Pork, Eggs, Wheat, Soybeans