Fujian Flavour Fried Sour and Sweet Pork Ribs
To have traditional fried pork ribs, we marinate the pork ribs into cornstarch and egg liquid. Then fry over small heat until cooked. Use high heat to cook to make it more crispy, then add it to the seasonal sauce to make the meat taste deeper and juicer.
1 green onions
500g pork ribs
2 tablespoons tomato sauce
1 cube curry paste
1 teaspoon white pepper powder
1 tablespoon peanut paste
2 tablespoons vinegar
2 tablespoons white sugar
1 teaspoon dark soy sauce
1 teaspoon salt
1 tablespoon cornstarch
1 bowl oil
- Do not use hot water to wash pork ribs or the meat will not be tender.
- Make sure the pork ribs are fully coated with egg liquid and cornstarch so that it can be crispy after frying.
- Use low heat for fry so that the pork ribs can be fully cooked. Switch to high heat when the pork ribs are cooked to make it more crispy outside.
Add seasonings (except oil and cornstarch) into a bowl. Mix well to make it a sauce. Set aside.
Wash and clean green onions. Chop into small pieces. Beat egg into a bowl and mix well.
Chop pork ribs into strips. Place into a bowl, add cornstarch and egg liquid. Mix well until pork ribs fully coated with cornstarch.
Add oil into a pot. Preheat the oil and fry pork ribs over small heat for 15 minutes.
Switch to high heat and fry pork ribs until crispy. Remove from heat and drain oil.
Pour fried pork ribs into the sauce and marinate for 10 minutes. Top with green onion. Serve.