Fried Pork Ribs with Black Vinegar (鎭江排骨)

Dad’s Fried Pork Ribs with Black Vinegar are perfect to serve with any easy weeknight side dish! They’re fried until crisp on the outside and juicy on the inside, then tossed in a sweet, savory and tangy glaze. Each rib comes out golden and sticky for a glorious finger lickin’ experience.

If you love ribs, try them steamed with black bean sauce!

The dish that made me a ribs lover

I’m always excited when Dad shows me the recipe of a dish we normally enjoy from restaurants, and his Fried Pork Ribs with Black Vinegar is one that tops the list! This recipe actually comes with a small confession: I used to not be a fan of fried pork ribs…

I know, I know. But note the key words: used to.

So this recipe (and my husband’s undying love for it) actually converted me!

If you’re wondering what did it, let me start with the succulent meat. Dad fries each piece until they’re delicately crispy and golden on the outside. He opts for the fattier cuts, so when you bite into them, you get a gush of porky juices that explodes in your mouth.

And that’s just what’s coming from the inside!

After the outer skin turns crisp, it’s tossed in a sweet and sour sauce that does wonders to your taste buds – the tang’s sharp yet beautifully balanced, which makes it unbelievably good with rice.

When we eat this dish at restaurants with other banquet classics, we often pair it with simple flavors found in dishes like Dried Scallop and Egg White Fried Rice (瑤柱蛋白炒飯), XO Pipis with Crispy Rice Noodles (XO 蜆煎米底) or E-Fu Noodles with Roast Duck.

But it really goes with anything!

So the next time you’re craving a bit of sweet and a touch of sour, make Dad’s Fried Pork Ribs with Black Vinegar to be completely satisfied!

Why this recipe works

• Adding egg to the batter binds the dry ingredients together so they stick to the meat.
• Frying the pork before tossing it through the sauce ensures that the outer layer is crisp and succulent.
• Honey is a natural sweetener that not only sweetens the sauce, but thickens it without the need for flours or starches.

What you’ll need

For the meat

About the flour

If you can’t get your hands on self-raising flour, simply combine 1/4 US cup plain flour with 1/2 tsp baking powder.

About the ingredients

This recipe uses Chinkiang vinegar, which you can buy in bottles from Chinese supermarkets. There’ll be lots left over, so you can add it to soups or stir fries for a tangy kick.

How to make this recipe

Cut the pork ribs into pieces, roughly 1.5cm (0.6″) thick.

Mix the egg with the meat.

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.

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.

Let the cooked pieces rest in a metal colander or over a plate lined with paper towels to absorb any excess oil.

In a separate wok or pan, turn the heat to low and add in the vinegar, honey and chicken bouillon powder. Stir for 30 seconds or until it just starts to boil, then toss the fried ribs back in.

Flip the meat to coat the entire surface.

Plate the ribs and serve immediately as is!

Recipe FAQs

Tips for the best results

• Don’t overcrowd the wok. When frying each rib, make sure there aren’t too many in the wok or pan, otherwise it will decrease the oil’s temperature and end up boiling the meat.
• Taste the sauce before you toss it through. Taste test the glaze after it cooks, then adjust to preference if need be. Do this BEFORE you pour it over the pork ribs because once it’s on, you can’t take it off.
• Avoid using too much batter. The thicker the batter, the longer it will take to cook and the longer it will need to crisp up. Opt for a light coat for a delicate crisp.
• Coat the sauce, then take the ribs out. You don’t want to simmer them in the sauce for too long, otherwise they’ll get soggy.
• Double fry the pork. We do this with our Taiwanese Popcorn Chicken (鹽酥雞), Vietnamese Stuffed Chicken Wings and Cánh Gà Chiên Nước Mắm (Fish Sauce Chicken Wings) so that the outer layer stays extra crisp for longer.

More pork recipes to love

• Braised Pork Belly with Preserved Mustard Greens – Deliciously sweet and savory, this is Grandma’s typical weeknight side dish that’s incredible over hot rice.
• Winter Melon Stir Fry – Enjoy soft, juicy winter melon simmered with vermicelli in a simple Cantonese-style sauce.
• Wonton Egg Noodle Soup (港式云吞面) – Juicy wonton dumplings are filled with roasted dried fish for a beautifully deep flavor.
• Xíu Mái (Vietnamese Meatballs in Tomato Sauce) – These are amazing with bread or on their own. Balls of succulent mince cooked in a thick tomato sauce is the ultimate comfort food.
• Chả Giò (Vietnamese Spring Rolls) – Shatteringly crisp, homemade spring rolls are the best because you can fill them up with your favorite ingredients!

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