Fried Pork Ribs with Black Vinegar (鎭江排骨)
Dad's Fried Pork Ribs with Black Vinegar are fried until crisp on the outside and juicy on the inside, then tossed in a sweet, savory and tangy glaze!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g / 1.1 lb pork ribs
- 1/4 US cup self-raising flour
- 1/3 US cup potato starch
- 1/2 tbsp chicken bouillon powder
- 1 egg
- oil ((for frying; have enough to cover the meat when they're frying))
- 1/4 US cup Chinkiang black vinegar ((or to taste))
- 3 tbsp honey ((or to taste))
- 1/2 tbsp chicken bouillon powder
Instructions
- 1
Cut the pork ribs into pieces, roughly 1.5cm (0.6") thick.
- 2
Mix the egg with the meat.
- 3
Combine the flour, potato starch and chicken bouillon powder in a small bowl, then slowly stir the flour mixture through the meat. Make sure everything's coated and there are no flour clumps.
- 4
Pour the oil into a wok or deep pot, then turn the heat to high. Once hot, add a few pork ribs at a time. Cook for 5 minutes or until golden brown and cooked inside. Make sure to flip them at 2 minutes to cook evenly on both sides.Note: Add as many as your wok or pot can hold but don't overcrowd it, otherwise the pieces won't come out crisp.
- 5
Let the cooked pieces rest in a metal colander or over a plate lined with paper towels to absorb any excess oil.
- 6
In a separate wok or pan, turn the heat to low and add in the vinegar, honey and chicken bouillon powder.
- 7
Stir for 30 seconds or until it just starts to boil, then toss the fried ribs back in.
- 8
Flip the meat to coat the entire surface.
- 9
Plate the ribs and serve immediately as is!