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Sous Vide Salt Pepper Ribs

This is not your regular salt and pepper recipe. This is salt and pepper SPICE. It’s the secret that Asian night markets have been using all these years. The distinctly spicy, salty, aromatic UMAMI BOMB. We’ll show you how to make it with our sous vide salt pepper ribs but you can use it on any of your favorite fried foods.
Course: Main Course
Cuisine: Chinese
Keyword: asian, chinese, chinese recipe, pepper salt, pork ribs, salt pepper


Sous Vide Ingredients

  • 600 g Pork Spare Ribs 1 inch pieces 
  • 1 tbsp Shaoxing Wine
  • 1 tsp Sesame Oil
  • 1 tsp Five Spice Powder
  • 1 tsp Garlic Powder
  • 1 inch Knob of Ginger sliced

Stir Fry Ingredients

  • 1 inch Ginger minced
  • 4-5 cloves Garlic minced
  • 1 Long Red Chili Pepper seeded & minced
  • 1 Long Green Chili Pepper seeded & minced
  • ¼ cup Onion finely minced
  • 3 Scallion Whites sliced

Pepper Salt

  • 2 tbsp Salt
  • ½ Star Anise seeds removed
  • 10 Dried Chilies
  • tsp Whole Green Peppercorn
  • tsp Whole White Peppercorn


  • Cornstarch
  • Oil


  • Set sous vide to 165F(74C). You can use your desired cooking temperature and time here.
  • In a bowl, mix together shaoxing wine, sesame oil, five spice, garlic powder, and 3-4 slices of ginger. 
  • Place into a single layer in your bag, and seal.
  • Sous vide for 4-6 hours or until your desired texture and doneness is reached.
  • In a dry pan over medium heat, add salt, dried chillies, green peppercorns, white peppercorns, and star anise with the seeds removed (Each clove has its own seed).
  • Fry until aromatic, about 5-10mins, make sure to keep it moving so the spices don’t burn.
  • Place into a spice grinder or mortar and pestle and grind until a fine powder is reached. Be careful here, the powder could make you cough and sneeze.
  • Store the powder in an airtight container, you’ll only need a teaspoon of the mixture for this recipe.
  • Prepare your mise en place. Make sure to sharpen your knife. Finely mince the ginger and garlic. Seed the peppers and mince as well. Slice the whites of the scallions.
  • Finally for the onion, the easiest way is to cut off the ends, slice in half, peel away one layer, cut into matchsticks, then mince.
  • Heat your frying apparatus with oil, we used a cast iron pan, on medium high heat until it reaches 375F(190C).
  • Remove the ribs from the bag, pat dry thoroughly, and coat in a thin layer of corn starch.
  • In batches, carefully drop the ribs into the oil and fry until golden brown.
  • Remove from oil, and set on a wire rack, and repeat with subsequent batches.
  • Once all the ribs are fried, heat a wok over medium heat with a drizzle of oil. Make sure all your ingredients are ready to go here, they will all go in pretty quickly.
  • Fry the ginger, garlic, and scallions until fragrant, 1-2 mins.
  • Add in the ribs, then add in green chillies, red chillies, and onion. Quickly mix all together until nicely coated.
  • Finally add 1 teaspoon (or to taste) of the pepper salt. Mix it well, and remove from the heat.
  • Plate and serve hot.