Crispy Green Sichuan Peppercorn Pork Ribs

Deep-fried until perfectly dry and shatteringly crisp, these mouth-numbing pork ribs are tossed with fragrant green Sichuan peppercorns, fiery chilies, and a surprising hint of sweetness.

Ingredients

• 500 g pork ribs
• 2 tbsp green Sichuan peppercorns
• 1 tbsp salt
• 1 tsp white granulated sugar
• 3 fresh green chili peppers
• 2 birds eye chilies
• 10 dried red chilies
• 4 cloves garlic
• 500 ml cooking oil
• 1 tbsp white sesame seeds

Instructions

1. 1Dry-roast salt and Sichuan peppercorns

   

   Pour salt and green Sichuan peppercorns into a dry pan and stir-fry over low heat until fragrant.

   Tip: Keep the heat low to avoid burning the peppercorns.
2. 2Season the pork ribs

   

   Add the roasted peppercorn salt mixture and a touch of sugar to the raw pork rib pieces in a container, then mix thoroughly by hand.

   Tip: Adding a little sugar balances out the numbing spice and deepens the overall flavor profile.
3. 3Slice the fresh chilies

   

   Place green chili peppers and birds eye chilies on a cutting board and slice them uniformly with a knife.

   Tip: Wear gloves when handling spicy peppers to protect your skin.
4. 4Wash the dried red chilies

   

   Place dried red chilies into a metal bowl or strainer and wash them thoroughly with water.

   Tip: Washing dried chilies removes surface dust and helps prevent them from burning too quickly during frying.
5. 5Crush the garlic cloves

   

   Press garlic cloves using a manual garlic press tool to extract their flavors effectively.

   Tip: Freshly crushed garlic releases essential oils that enhance the aromatic base.
6. 6Deep-fry the pork ribs

   

   Carefully drop the seasoned pork rib pieces into hot oil in a wok and fry until dry and golden.

   Tip: Ensure the oil is hot enough so the exterior seals quickly without absorbing excess grease.
7. 7Second fry the pork ribs

   

   Return the fried pork ribs back into the hot oil for a second round of deep-frying until extra dry, crispy, and fragrant.

   Tip: A quick second fry ensures the exterior becomes exceptionally crispy and removes excess surface moisture.
8. 8Stir-fry chilies and green peppercorns

   

   Add dried red chili pieces and green Sichuan peppercorns into the leftover oil in the wok, stir-frying over medium heat until fragrant and aromatic.

   Tip: Control the heat carefully so the peppercorns release their unique citrusy numbness without burning.
9. 9Add minced garlic

   

   Pour minced garlic into the wok along with the toasted chilies and green Sichuan peppercorns, continuing to stir-fry until aromatic.

   Tip: Add the garlic slightly after the peppers so it does not burn before the spices fully bloom.
10. 10Toss ribs with aromatics

    

    Toss the crispy fried pork ribs directly into the wok with the fragrant chili, peppercorn, and garlic mixture, tossing evenly over high heat.

    Tip: Toss quickly to coat the pork ribs evenly with the numbing and spicy aromatics.
11. 11Add chilies and finishing sugar

    

    Add the sliced green chili peppers directly into the wok with the pork ribs and aromatics. Toss everything together evenly over high heat, and sprinkle a final touch of white granulated sugar right before removing from the wok to balance the heat.

    Tip: Adding sugar at the very end creates a complex flavor profile: sweetness first, followed by intense aroma, spice, and numbness.

Storing & Reheating

Burn It Off

Frequently Asked Questions