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    Home » Pork » Fried Pork Ribs with Black Vinegar (鎭江排骨)

    Published: Mar 10, 2022 · Last Modified: Mar 10, 2022 by Jeannette ·

    Fried Pork Ribs with Black Vinegar (鎭江排骨)

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    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!

    Close up of Fried Pork Ribs with Black Vinegar on a plate.

    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!

    Chopsticks holding up a piece of Fried Pork Ribs with Black Vinegar on a plate.

    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

    A plate of cut pork ribs along with bowls of self-raising flour and potato starch next to an egg and a dish of chicken bouillon powder.

    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.

    A bowl of Chinkiang black vinegar and a dish of honey.

    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 pork ribs on a plate.

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

    A bowl of cut pork ribs mixed with egg.

    Mix the egg with the meat.

    A bowl of pork ribs in a batter.

    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.

    A pot of oil frying pork ribs.

    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.

    A colander of fried ribs.

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

    A pan of fried pork ribs in black vinegar.

    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

    Why are my pork ribs soggy?

    This can come down to the temperature of the oil. If it’s not fried in oil that’s hot enough, it will go through a process similar to boiling. I would suggest testing it with wooden chopsticks by putting the chopsticks in the oil and waiting for it to bubble.
    Also, make sure not to overcrowd the wok or pan because it will lower the oil’s temperature.

    My sauce is too sour. What can I do to fix it?

    Before you pour it over the meat, adjust the taste by adding sugar or water until just right. For next time, also remember to use less vinegar.

    What can I do with the leftover sauce?

    The sauce is sweet, sticky and great over rice. It can also work well as a salad dressing. You can try using it in our Gỏi Xoài (Vietnamese Mango Salad) or Gỏi Gà (Vietnamese Chicken Salad).

    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.
    Fried Pork Ribs with Black Vinegar on a plate next to a bowl of rice.

    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!

    Want more home cooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Close up of Fried Pork Ribs with Black Vinegar on a plate.

    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!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 6
    Calories: 276kcal
    Author: Jeannette

    Equipment

    • metal colander or plate lined with paper towels

    Ingredients

    For The Meat

    • 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)

    For The Sauce

    • 1/4 US cup Chinkiang black vinegar (or to taste)
    • 3 tbsp honey (or to taste)
    • 1/2 tbsp chicken bouillon powder

    Instructions

    • 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!

    Notes

    • 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 so that the outer layer stays extra crisp for longer.
    • 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.
    • 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.

    Nutrition

    Calories: 276kcal | Carbohydrates: 9g | Protein: 14g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 277mg | Potassium: 220mg | Fiber: 1g | Sugar: 9g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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    Chopsticks holding up a piece of Fried Pork Ribs with Black Vinegar on a plate.
    Fried Pork Ribs with Black Vinegar on a plate next to a bowl of rice.

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