Howt to make deep-fried pork ribs (a.k.a pork rib king) | Ep10: Quick and easy Asian food

honey

🥗Healthier: agave syrup

💰Cheaper: corn syrup

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos are a cheaper alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly swap.

Start by marinating the pork ribs, preferably overnight for better flavor penetration.

You can use pork loin as an alternative; if using pork loin, pound it to tenderize.

The marinade consists of oyster sauce, salt, sugar, sesame oil, ground white pepper, baking soda, and all-purpose flour.

Massage the marinade into the pork ribs and refrigerate overnight.

Prepare the sweet and sour sauce by combining Chinese vinegar, Worcestershire sauce, tomato ketchup, plum sauce, sugar, Chinese five spice powder, and water in a pot.

Bring the sauce ingredients to a boil to dissolve the sugar.

Remove the marinated pork from the refrigerator and let it come to room temperature before cooking.

Coat the pork ribs with cornstarch, shaking off the excess, and let them rest for at least 5 minutes.

Heat about half an inch of vegetable oil in a pan to 150 degrees Celsius (300 degrees Fahrenheit).

Check the oil temperature with a kitchen thermometer or wooden chopsticks; bubbles should rise slowly around the chopsticks when ready.

Gently place the coated pork ribs into the oil without crowding them.

Deep fry the ribs undisturbed for 3 minutes, then flip to fry the other side until light golden.

Remove the ribs and drain them in a colander.

Increase the oil temperature to 200 degrees Celsius (390 degrees Fahrenheit) until bubbles rise vigorously.

Return the pork ribs to the oil for a second round of frying to achieve a crispy texture, observing the color closely to avoid overcooking.

Once the ribs turn golden brown, remove them immediately and drain in a colander.

Douse the deep-fried pork ribs with the heated sweet and sour sauce, adding a tablespoon of shaoxing wine for extra flavor.

Serve the pork ribs immediately while still crispy, or enjoy them even after half an hour.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens