Crispy Garlic Pork Ribs

Ingredients

• 1 kg Pork ribs (Cut into small pieces; remove excess fat if necessary.)
• 1 L Water (For soaking the ribs.)
• 1 tsp Salt for soaking (The recipe indicates adding a little salt to the water.)
• 1 tbsp White vinegar (For soaking.)
• 6 cloves Garlic (Chopped or finely minced.)
• 3 Scallions (Chopped; reserve some for serving if desired.)
• 2 tbsp Hot oil (Heated before mixing with the garlic and scallions.)
• 0.5 tsp Salt for the marinade (Adjust to taste, keeping in mind the soy sauce and oyster sauce.)
• 0.5 tsp Ground black pepper (Or to taste.)
• 2 tbsp Oyster sauce
• 2 tbsp Light soy sauce
• 1 Egg (Lightly beaten to coat the ribs.)
• 2 tbsp Cornstarch (The recipe indicates one tablespoon; use enough to form a thin coating over all the ribs.)
• 1 L Oil for frying (The amount absorbed will be less; heat enough oil to deep-fry or nearly deep-fry the ribs.)
• 0.5 Red onion (Thinly sliced, for serving.)

Steps

1. 1

   Place the pork ribs in a large bowl. Cover them with the water, add the salt and white vinegar, and soak for about 20 minutes to clean them and mellow their flavor.

2. 2

   While the ribs are soaking, prepare the marinade. Mix the minced garlic, scallions, salt, black pepper, oyster sauce, and light soy sauce in a heatproof bowl.

3. 3

   Heat the 2 tbsp of oil until very hot but not smoking. Pour the hot oil over the garlic and scallion mixture; it should sizzle and release its aroma. Stir to combine the marinade.

4. 4

   Drain the ribs and pat them very dry with paper towels. Pour the marinade over them and mix until each piece is coated. Cover the bowl and marinate for 30 minutes.

5. 5

   Add the egg to the marinated ribs and mix until evenly coated.

6. 6

   Sprinkle in the cornstarch and stir until each rib has a thin, sticky coating, with no excess starch buildup.

7. 7

   Heat plenty of frying oil in a pot or deep skillet to approximately 175 °C. Check that the oil is hot before adding the meat; a small drop of batter should bubble immediately.

8. 8

   Fry the ribs in batches without overcrowding the pan until thoroughly cooked, golden, and crisp on the outside, approximately 6-8 minutes per batch depending on their size. Turn them so they brown evenly and ensure the center reaches at least 63 °C, or 71 °C if you prefer them fully cooked and firmer.

9. 9

   Remove the ribs with a slotted spoon and drain them on a rack or paper towels. Allow the oil to return to the proper temperature before frying the next batch.

10. 10

    Serve the ribs immediately with the thinly sliced red onion and, if desired, a little more scallion.

Notes

The transcription does not specify exact quantities, so the amounts are practical estimates. Do not overcrowd the pan when frying: doing so lowers the oil temperature and results in less crispy ribs. The stated amount of oil refers to the frying oil available, not necessarily the amount absorbed by the dish.

Nutrition per serving

• main course
• pork
• crispy
• fried
• garlic
• Asian cuisine
• high-protein