Pork Ribs King

排骨王

Ingredients

900g prime ribs (deboned for easier consumption)

Marinade:

1 tbsp light soy sauce

1 tsp baking powder

1/2 tsp baking soda

1 tbsp shaoxing huatiao cooking wine

1 tsp sesame oil

1/4 tsp five spice powder

1 egg

dashes of white pepper powder

Method:

1. Rinse the prime ribs, dry with kitchen towel, remove membrane (refer to picture below) and debone. Use the sharp tip of the knife to poke the meat lightly to help the meat absorb the marinade.

2. Marinade the pork ribs for 1 hour.

3. After marinating, coat each piece of pork rib with corn flour and set aside for 5 minutes to allow the corn flour to adhere to the pork ribs. If you deep dry the pork ribs immediately after coating, the corn flour will fall off the pork ribs easily.

4. When ready to deep fry, heat thw wok with sufficient oil until 160 degree celcius i.e. when streams of bubbles rising slowly around chopsticks that are inserted into the hot oil. 

5. Lower the pork ribs gently into the oil and let them fry undisturbed for a few minutes before flipping over to fry the other side. Fry the pork ribs in batches until light golden colour. Place the fried pork ribs on a wire rack. After each batch of frying, scoop up the crumbs of flour from the oil using a fine-mesh sieve. 

6. When all the pork ribs have been fried, turn up the heat for the stove and heat the cooking oil to approximately 180 degree celcius. Fry the pork ribs again in batches until nicely brown. This will take about 20seconds for each batch. Place the fried pork ribs on wire rack to cool.

Serve hot!