Peking Style Pork Ribs京都排骨
Crispy fried pork ribs coated in a sweet and tangy Peking sauce, a classic Cantonese dish that tantalizes the taste buds.
01Ingredients
- 500g pork spare ribs, cut into individual pieces
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 0.5 tsp white pepper
- 2 tbsp cornstarch
- 500ml vegetable oil (for deep frying)
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp white vinegar
- 2 tbsp sugar
- 0.5 tbsp dark soy sauce
- 0.5 tsp sesame oil
- 2 cloves garlic, minced
- 10g ginger, minced
Nutrition (per serving)892kcal
- Protein42.5g
- Carbs18.2g
- Fat68.3g
Fiber 0.2 gSodium 1204 mg
02Steps
- Marinate the pork ribs with light soy sauce, Shaoxing wine, white pepper, and cornstarch for at least 15 minutes.
- Heat vegetable oil in a wok or deep pot to 180°C (350°F). Deep-fry the marinated ribs in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on a wire rack.
- In a small bowl, combine ketchup, Worcestershire sauce, white vinegar, sugar, dark soy sauce, and sesame oil to make the Peking sauce.
- Discard most of the oil from the wok, leaving some. Add minced garlic and ginger, stir-fry until fragrant.
- Pour in the Peking sauce mixture and bring to a simmer. Add the fried pork ribs, toss to coat evenly with the sauce. Serve immediately.
03Related recipes
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