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Pork-Ribs in Delicious Sauce

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Submitted by simba

Chinese-style pork ribs marinated in five-spice, soy, and sesame, then deep-fried until crispy and glazed with a sweet-savory tomato-laced sauce. A takeout classic worth making at home.

YIELD

4 servings

PREP

15 min

COOK

30 min

READY

45 min

These Chinese pork ribs are everything that’s great about Cantonese home cooking: crispy exterior, juicy interior, and a glossy sauce that clings to every edge. The marinade is the backbone, a blend of five-spice powder, light and dark soy sauces, sesame oil, egg, and cornstarch that both flavors the meat and creates the crust when it hits the hot oil.

Thirty minutes of marinating is the minimum. Longer (up to overnight) gives deeper flavor and more tender meat.

The sauce pulls the dish into sweet-tangy territory with tomato sauce, a splash of steak sauce, and a whisper of sugar. It’s less like Western barbecue and more like the dark, sticky glaze you’d find on char siu or Hong Kong sweet and sour pork.

Adjust sauce to taste. Chinese home cooks expect cooks to dial salt, sweet, and tang to their own liking.

Kitchen Tips

  • Cut the ribs into 1 to 2 inch pieces before marinating so they cook through in the short fry time.
  • Fry in batches to keep the oil temperature steady. Crowded pans drop the heat and produce greasy ribs.
  • The short 3-minute fry only works with small pieces; if using larger ribs, fry longer or finish in the oven.
  • Skip the MSG if you prefer. A splash of extra soy sauce brings similar umami.

Variations

  • Swap tomato sauce for ketchup and vinegar for a sweeter, more American-Chinese take.
  • Add pineapple chunks or bell peppers when tossing in the sauce for color and sweetness.
  • Finish with toasted sesame seeds and sliced scallions for a restaurant-style plate.

Ingredients

600 600
GRAMS GRAMS PORK RIB
(with meat)
3 3
CLOVES CLOVES GARLIC
peeled and minced
Seasoned with
1 ½ 7.5
TEASPOONS ML SUGAR
½ 2.5
TEASPOON ML BAKING SODA
1 15
TABLESPOON ML SOY SAUCE, LIGHT
1 5
TEASPOON ML SOY SAUCE, DARK
1 5
TEASPOON ML SESAME OIL
½ 2.5
1 1
LARGE EACH EGG
½ 7.5
TABLESPOON ML MEAT TENDERIZER *
2 30
TABLESPOONS ML CORNSTARCH
1 1
DASH DASH BLACK PEPPER *
Garnish
1 1
STALK STALK LETTUCE *
2 2
EACH TOMATOES
1 1
EACH CUCUMBER
1
X PARSLEY LEAVES
to taste *
Seasoning sauce
1 1
BOWL BOWL WATER
fresh *
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML MONOSODIUM GLUTAMATE *
1 5
TEASPOON ML SUGAR
1 ½ 23
TABLESPOONS ML TOMATO SAUCE
½ 7.5
TABLESPOON ML STEAK SAUCE *

Directions

  1. Heat oil, put in the seasoned Pork-ribs (seasoned for about 30 minutes) to deep fry for about 3 minutes. Drain well.

  2. With the remaining oil, fry garlic and stir well the seasoning sauce and pour in to cook with the well fried pork-ribs. Stir throughly.

  3. Dish out to garnish with lettuce, tomato, cucumber and parsley before serving.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 299g (10.5 oz)
Amount per Serving
Calories 635 67% from fat
 % Daily Value *
Total Fat 47g 72%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol 224mg 75%
Sodium 745mg 31%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 80g
Vitamin A 13% Vitamin C 21%
Calcium 11% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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