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Categories:
pork soy sauce rice wine garlic onion cilantro red chillies anise flour white pepper sugar chicken powder canola oil salt
Viewed: 62 - Published at: a year agoIngredients
- 3 pounds pork rib (about 10 ribs)
- 3 tablespoons good soy sauce (Shanghainese mushroom soy is a good option)
- 1 tablespoon Shaoxing rice wine
- 8 cloves garlic, chopped
- 1/2 small onion, diced
- 1 small bunch cilantro, chopped
- 2 red chillies, chopped
- 3 star anise
- 1 cup flour
- 1 teaspoon white pepper
- 1/2 teaspoon sugar
- 1 teaspoon high-quality chicken powder (,available at any Chinese supermarket)
- 5 cups canola oil
- Salt
Method
- Cut the rack into individual ribs.
- Marinade the ribs in mushroom soy and rice wine for 30 minutes.
- You can either cook the ribs in a pressure cooker for 35 minutes or steam them for 1 hour then let cool.
- In a deep pot, heat canola oil and fry the garlic until fragrant and golden brown.
- Strain the garlic and set aside.
- In a large mixing bowl, evenly coat the ribs in flour and shake off excess.
- Deep fry the ribs in batches, in the oil you fried the garlic with until crispy and golden brown.
- Drain ribs on a paper towel lined plate.
- In a large frying pan, heat 1 tablespoon garlic oil, add chopped onions, star anise, chillies and stir fry until fragrant.
- Add the ribs, fried garlic, chicken powder, sugar, salt and white pepper, shake the pan vigorously to coat the ribs with spices, about 2 minutes.
- Mix in the cilantro at the end and serve immediately.
