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Fried Chinese Pork Ribs

 

Perfect to be eaten on its own as a snack, or with a steaming plate of white rice as a main meal, these Fried Chinese Pork Ribs are moist, succulent, tasty and crispy all at the same time. A definite pleasure for anyone and everyone.

Bear Naked Food Chinese Fried Pork Ribs

 

For those unfamiliar with red fermented bean curd, please visit your nearest Asian grocery store to enquire. This ingredient is very important in the marinade as it provides a deeper and more complex flavour to the pork ribs.

Red Fermented Bean Curd.

Red Fermented Bean Curd.

For those who are familiar with red fermented bean curd but dislike it, you will be surprised at how well it seasons the pork ribs. After being deep fried, you may actually be shocked at how wonderful the end product will taste.

I used the double frying method for these ribs. They help to keep the ribs tender and moist on the inside, while giving it a crisp and crunchy exterior. Slightly more patience may be needed for this, however they help to produce much better and superior results.

Bear Naked Food Chinese Fried Pork Ribs

 

The marinade in this dish is intense and heavy, which is why it pairs up very well with pork. You could try using chicken wings or drumlets as a substitute.

Ingredients:
900 g pork ribs, preferably with more fats – cut into 2-inch bite size cubes (ask your butcher to do it)
2 tbsp flour
2 tbsp corn flour / sweet potato flour
Cooking oil for frying (I’m using rice bran oil)
Marinade:
1 large piece red fermented beancurd (fu yu) + 1 tsp of sauce from the bottle
1 tsp five-spice powder
2 tbsp soy sauce
1 tbsp fish sauce
½ tsp white pepper
2 tsp sesame oil
2 tbsp Shaoxing wine
1 tbsp sugar
6 cloves garlic – minced
1 tsp baking soda

serves 6

The line up.

The line up.

Place pork ribs into a large ziploc bag. Alternatively, you could put them in a large bowl.

Mix all the seasoning for the marinade in a medium bowl and pour onto the ribs.

f

 

Close the bag securely and squish the ribs together so the marinade coats each one evenly.

Place in refrigerator and let them marinate for 1 – 2 hours. You could leave them overnight for maximum flavor.
Take the ribs out 30 mins before frying.

b

 

Add both flours onto the ribs and mix well. They will look wet and sticky and that is okay.

n

 

Heat about 6 cups oil in a deep pot or Dutch oven until hot. Insert a wooden chopstick into the oil and if you see tiny bubbles around the chopstick, the oil is ready.

j

 

Turn down the heat to medium and carefully add ribs into the oil and fry for about 7 mins.

l

 

It is important not to cook them over high heat or they’ll burn on the outside yet remain raw inside.

Do not overcrowd the pot or there’ll be too much moisture. If necessary, do it in a few batches.

Remove and drain on paper towel.

j

 

Turn up the heat to high and when the oil is hot, add in the ribs again to flash fry them one more time for the exterior to brown and crisp up. It should take no more than 2 mins.

h

 

Drain on paper towel and serve warm with your favorite chilli dip.

Bear Naked Food Chinese Fried Pork Ribs

 

 

Bear Naked Food Chinese Fried Pork Ribs

 

Bear Naked Food Chinese Fried Pork Ribs

 

Fried Chinese Pork Ribs
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meat
Cuisine: Chinese
Serves: serves 6
Ingredients
  • 900 g pork ribs, preferably with more fats – cut into 2-inch bite size cubes (ask your butcher to do it)
  • 2 tbsp flour
  • 2 tbsp corn flour / sweet potato flour
  • Cooking oil for frying (I’m using rice bran oil)
  • Marinade:
  • 1 large piece red fermented beancurd (fu yu) + 1 tsp of sauce from the bottle
  • 1 tsp five-spice powder
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • ½ tsp white pepper
  • 2 tsp sesame oil
  • 2 tbsp Shaoxing wine
  • 1 tbsp sugar
  • 6 cloves garlic – minced
  • 1 tsp baking soda
Instructions
  1. Place pork ribs into a large ziploc bag. Alternatively, you could put them in a large bowl.
  2. Mix all the seasoning for the marinade in a medium bowl and pour onto the ribs.
  3. Close the bag securely and squish the ribs together so the marinade coats each one evenly.
  4. Place in refrigerator and let them marinate for 1 – 2 hours. You could leave them overnight for maximum flavor.
  5. Take the ribs out 30 mins before frying.
  6. Add both flours onto the ribs and mix well. They will look wet and sticky and that is okay.
  7. Heat about 6 cups oil in a deep pot or Dutch oven until hot. Insert a wooden chopstick into the oil and if you see tiny bubbles around the chopstick, the oil is ready.
  8. Turn down the heat to medium and carefully add ribs into the oil and fry for about 7 mins. It is important not to cook them over high heat or they’ll burn on the outside yet remain raw inside.
  9. Do not overcrowd the pot or there’ll be too much moisture. If necessary, do it in a few batches.
  10. Remove and drain on paper towel.
  11. Turn up the heat to high and when the oil is hot, add in the ribs again to flash fry them one more time for the exterior to brown and crisp up. It should take no more than 2 mins.
  12. Drain on paper towel and serve warm with your favorite chilli dip.

 

Darren

Darren

Contributing Author at Bear Naked Food
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.
Darren

Latest posts by Darren (see all)

Darren
Darren
Our newest writer Darren cites culinary exploring, gluttony and food writing to be his greatest passions. With an avid interest in cuisine, culture and food history, Darren ironically states that he never thought of himself as chef material. Despite graduating from culinary school, he ascertains that he will always be more of a home cook. Instead, he aims to pursue a future career in food marketing, food journalism and food trading.

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