Fuzhou Drunken Pork Ribs
Cuisine: Chinese
Fuzhou Drunken Pork Ribs is a home-style meat dish at difficulty 4/5 (Advanced), about 934 kcal. Ingredients and step-by-step instructions are below, with notes for home cooking.
Difficulty
4 / 5
★★★★☆
Estimated Calories
934 kcal
Ingredients
- Pork ribs
- White sugar
- Cooking oil
- Fish sauce
- Sesame seeds
- Ketchup
- Black vinegar
- Garlic
- Scallion
- Sweet potato starch
- Egg yolk
Steps
- Add 5 g sweet potato starch and water to the ribs and stir, rinse 2-3 times, then put them in a large bowl and set aside
- Add fish sauce, sweet potato starch and egg yolk to the ribs and mix thoroughly
- Put the ribs into the hot oil one piece at a time (never dump the whole bowl in at once), making sure they don't stick together
- Once all are in, turn the pieces over with a ladle every 30 seconds until the ribs are golden on the surface
- Remove the ribs, then after one minute put them back into the oil and fry again until the surface turns deep golden brown; remove and put in a large bowl
- In a small bowl, mix minced garlic, black vinegar, white sugar, fish sauce, ketchup, chopped scallion and sesame seeds, then pour in 5 ml of hot oil
- Pour the sauce over the ribs, toss thoroughly and transfer to a plate
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Notes
Drunken pork ribs are a famous traditional dish from Fuzhou: crispy outside and tender inside, sweet and sour and appetizing, with the distinctive savory aroma of fish sauce. Pork ribs are rich in protein and calcium, nourishing and satisfying. The dish requires mastering the batter coating and double-frying techniques, so it is better suited to cooks with some experience; it takes about 40 minutes in total.
Estimated difficulty: ★★★★
Estimated calories: 934 kcal
Group: Fuzhou Drunken Pork Ribs
Calculation:
Per serving:
- Pork ribs 200 g
- White sugar 10 g
- Cooking oil 500 ml
- Fish sauce 5 ml
- Sesame seeds 5 g
- Ketchup 5 g
- Black vinegar 5 ml
- Garlic 2 cloves
- Scallion 1 stalk
- Sweet potato starch 30 g
- Egg yolk 1
- Fish sauce is a common seasoning in Guangdong, Fujian and nearby regions. It works similarly to light soy sauce
- When this recipe was made, fish sauce was unavailable due to the pandemic, so dark soy sauce was used instead, which made the ribs darker; normally they are golden