Asian Inpired Fried Pork Ribs

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Feb. 06, 2014

A killer recipe for FRIED ribs, by Chef Roy Choi, out of L.A.

Ingredients

Rack of spareribs 2 , trimmed
Vegetable oil/Pork lard 2 Cup (32 tbs) ((For deep frying))
For braising liquid
Water 10 Cup (160 tbs)
Onion 1/2 , peeled, finely chopped
Unseasoned rice wine vinegar 1/2 Cup (8 tbs)
Peeled garlic cloves 1/2 Cup (8 tbs)
Peeled and chopped ginger 1/2 Cup (8 tbs)
Cilantro stems 1/2 Cup (8 tbs)
Black peppercorn 1 1/2 Teaspoon
Kosher salt 1 Tablespoon
White sugar 1 Tablespoon
For sauce
Orange juice 1 Cup (16 tbs)
Water 3/4 Cup (12 tbs)
Hoisin sauce 1/2 Cup (8 tbs)
Garlic chili sauce 1/2 Cup (8 tbs)
Chinese black bean sauce 1/2 Cup (8 tbs)
Oyster sauce 1/4 Cup (4 tbs)
Sriracha sauce 2 Tablespoon
Brown sugar 1 Tablespoon
Fresh squeezed lime juice 2 Tablespoon
Powdered dry mustard 1 1/2 Tablespoon ((chinese))

Directions

GETTING READY

1.Trim and remove membrane from the meat racks and cut in half.

For Braising Liquid:

2.In a pot, combine water, onion, vinegar, garlic, ginger, cilantro, peppercorn, salt, and sugar. Place the pot over high flame, stir and bring to a boil.

3.Reduce the flame to low and add the pork ribs. Simmer for an hour.

4.Remove the pork from liquid, place on rack to cool and then pop in refrigerator and leave them overnight, uncovered.

5.Cut ribs into individual serving and set aside.

MAKING

For Sauce:

6.In a bowl, combine orange juice, water, hoisin sauce, garlic chili sauce, black bean sauce, oyster sauce, sriracha sauce, brown sugar, lime juice, and dry mustard. Whisk well and set aside.

7.In a skillet, heat lard until it reaches 350 degree F.

8.Deep fry the ribs in oil until nice and golden brown. Drain on paper towel and then dip in sauce. Coat well.

SERVING

9.Garnish with toasted sesame seed, scallion and serve hot.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 492Calories from Fat 279

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 1636 mg68.17%

Total Carbohydrates 30 g10%

Dietary Fiber %

Sugars 22 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet