Fried Chinese Pork Ribs
Prep time
Cook time
Total time
Recipe type: Meat
Cuisine: Chinese
Serves: serves 6
  • 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
  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.
Recipe by Bear Naked Food at