Iiaoyan Pai Gu

Salt and Pepper Spareribs

Preparation info
  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.
    • Difficulty


Appears in

By Ken Hom

Published 1990

  • About

Shanghai chefs especially know how to coax out all of pork’s best qualities. Here it is marinated, fried, and then stir-fried in a savoury mixture of spices. I have modified the Lao Fandian restaurant’s recipe for convenience but without detracting from its excellent taste. And I have used boneless spareribs.


  • 450 g/1 lb boneless meaty spareribs or pork shoulder
  • 2 teaspoons


Cut the pork into 25-mm/1-in cubes and combine it with the soy sauce, rice wine or sherry, salt, sesame oil, and cornflour. Set aside for 15 minutes.

Heat a wok or large frying pan until hot. Add the oil, and when it is medium hot, deep