Peking Ribs
A delicious and authentic stir fries and mains recipe for Peking Ribs, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb pork ribs
- • 1 tablespoon Shaoxing wine
- • 1 tablespoon soy sauce
- • 1 tablespoon oyster sauce
- • 1/2 teaspoon bicarbonate of soda
- • 2 tablespoons water
- • 2 tablespoons ketchup
- • 2 tablespoons light soy sauce
- • 1 tablespoon distilled vinegar
- • 1 tablespoon sugar
- • 1 teaspoon cornflour
- • 1/2 teaspoon black pepper
- • 3 tablespoons cornflour
- • Vegetable oil ((for frying))
- • 2 cloves garlic (minced)
- • 1 spring onions (sliced, white and green parts separated)
Preparation Steps
Combine the pork ribs with the rest of the marinating ingredients in a large bowl. Mix well and marinate in the fridge for at least 1 hour, up to overnight.
Combine the sauce ingredients in a medium bowl.
Once ready to cook, drain off and discard the excess liquid from the marinated pork. Pat dry with paper towels (to prevent oil splatter). Dust cornflour onto the pork and mix to coat evenly.
Heat 1” (2.5 cm) oil in a wok or frying pan over medium-high heat to 350°F (176°C). Line a baking sheet with a wire rack. Carefully lower the pork into the oil using a spider strainer. Fry over medium heat for 2 minutes, until golden. Transfer pork to the rack to drain off excess oil. Heat the oil to 375°F (190°C). Fry the pork ribs again for 1 minute, until golden. Transfer to the wire rack again to drain.
Heat 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the garlic and spring onions whites. Turn to medium heat. Cook and stir the aromatics for 30 seconds to release fragrance.
Stir the sauce again to dissolve the cornflour completely, pour it into the wok and stir immediately. When the sauce thickens, add back the pork and stir to coat well. Transfer everything to a plate and garnish with spring onions greens. Serve hot as an appetizer.