Crisp-Fried Pork Ribs with Pepper-Salt
The ribs were bloody good. That’s all really that can be said about them. So deliciously tasty, so tender, so the dish I wanted to come home to after a crappy day at work. I suggest you make yourself a batch and see for yourself!
Crisp-Fried Pork Ribs with Pepper-Salt “This is a popular dish with Chinese communities around the world. The salty flavour stimulates the appetite, so it is usually one of the first courses to be served at a banquet. The Chinese traditionally use bony pork ribs for this dish. A pile of bones beside the plate is a sign that the been has been thoroughly enjoyed.”
1/4 cup dark soy sauce
1/3 cup hoisin sauce
1 tablespoon chopped garlic
2 tablespoons Chinese cooking wine
3 teaspoons, sugar
1 kg meaty pork ribs, chopped into 4cm pieces
1 1/2 cups cornflour
3 cups vegetable oil for deep-frying
2-3 tablespoons pepper salt
2 fresh red chillies, seeded and finely chopped
1. Mix the soy sauce, hoisin sauce, garlic, wine and sugar in a large bowl. Add the pork, mix well to coat with the marinade and leave for at least 2 hours or overnight.
2. Remove the pork from the marinde and drain for 15 minutes on a rack over a bowl. Coat lightly with the cornflour.
3. Heat the oil in a work or pan substitute for deep-frying. Add half the pork until it is crip and brown, about 3 minutes. Using a wire mesh scoop, remove the pork from the oil and drain on paper towels. Repeat with remaining pork.
4. Heat a wok or non-stick frying pan without oil and dry cook the pork ribs. Sprinkle the pepper-salt and shopped chillies over and stir-fry for about 1 minute to evenly distribute the spices; serve.
– You can use barbeque sauce or tomato ketchup to replace the hoisin sauce
– You can use dry sherry or sake to replace the Chinese cooking wine
– Plain table salt mixed with white pepper or Chinese five-spice powder, at a ratio of four to one, can be used in place of the pepper-salt.