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Close up of Fried Pork Ribs with Black Vinegar on a plate.
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5 from 1 vote

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 Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Asian, Cantonese, Chinese
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