Beijing Fried Pork Ribs
Crispy outside and tender inside, these Beijing-style fried ribs are a home-cooked classic with a golden crust that locks in the savory juices, perfect for any meal.
Ingredients
13 items- Pork spare ribs 500 g
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 1 tbsp
- Ginger 3 slices
- Garlic 3 cloves
- Five-spice powder 1 tsp
- White pepper 1/2 tsp
- Salt 1/2 tsp
- Egg 1
- Cornstarch 3 tbsp
- All-purpose flour 2 tbsp
- Cooking oil 500 ml
Nutrition
Steps （8 steps）
Cut pork ribs into 5 cm pieces, soak in cold water for 30 minutes to remove blood, drain well.
In a bowl, combine ribs with light soy sauce, dark soy sauce, cooking wine, ginger, garlic, five-spice, white pepper, and salt. Mix well and marinate for 20 minutes.
Beat the egg, then add cornstarch and flour; stir until a smooth batter forms.
Coat each marinated rib piece evenly with the batter.
Heat oil in a wok to 180°C (350°F). Fry ribs over medium heat for 6-8 minutes until lightly golden; remove.
Increase oil temperature to 200°C (400°F) and fry ribs again for 1-2 minutes until golden and crispy; drain on a rack.
Place ribs on paper towels to absorb excess oil, then transfer to a serving plate.
Sprinkle with cumin or chili powder as preferred. Serve with garlic chili sauce or fresh vegetables.
Tips
1. Choose ribs with uniform thickness for even cooking. 2. Marinate for at least 20 minutes for better flavor. 3. Double-frying ensures a crispy coating that stays crunchy. 4. Monitor oil temperature to avoid burning.
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