Drunken Pork Ribs are a culinary gem from Fuzhou in China’s Fujian province. Contrary to what the name might suggest, the dish’s ‘drunkenness’ is not due to alcohol content but the aromatic allure of its sauce. These ribs are a celebration of texture and flavor, featuring a crispy exterior that yields to a tender interior, all enveloped in a glaze that’s sweet, sour, and rich with garlic. This dish is a staple at festivals and grand occasions, often accompanied by crunchy fried potatoes or water chestnuts for added texture.
📋Ingredients
- 500g Tender pork ribs (cut into 2cm cubes)
- 1 Large potato (peeled and diced)
- 100g Potato starch (for an extra crispy coating)
- 1 Egg (beaten)
- 5 Cloves garlic (finely chopped)
- 3 tbsp Sugar
- 3 tbsp White or rice vinegar
- 2 tbsp Light soy sauce
- 1 tbsp Shaoxing wine (or Fuzhou Red Wine)
- 1 tsp Sesame oil
- 1/2 tsp Salt
- 500ml Vegetable oil (for deep frying)
🔪Cooking Instructions
Step 1: Marinating the Ribs
- Rinse the pork ribs and pat them dry. Marinate with salt, Shaoxing wine, and half of the beaten egg for about 20 minutes. Coat each rib piece with potato starch until dry.
- Rinse the pork ribs and pat them dry. Marinate with salt, Shaoxing wine, and half of the beaten egg for about 20 minutes. Coat each rib piece with potato starch until dry.
Step 2: Crafting the ‘Drunken’ Sauce
- Combine minced garlic, sugar, vinegar, soy sauce, and sesame oil in a bowl. This sauce is not heated; it retains its fresh, raw flavors.
- Combine minced garlic, sugar, vinegar, soy sauce, and sesame oil in a bowl. This sauce is not heated; it retains its fresh, raw flavors.
Step 3: Frying the Ribs
- Heat the oil to 180°C (350°F). Fry the ribs in batches for 3-4 minutes until they turn a light golden color. Allow the oil to reheat, then fry them again for 30 seconds to achieve a deep golden, crunchy texture.
- Heat the oil to 180°C (350°F). Fry the ribs in batches for 3-4 minutes until they turn a light golden color. Allow the oil to reheat, then fry them again for 30 seconds to achieve a deep golden, crunchy texture.
Step 4: Coating in ‘Drunken’ Sauce
- While the ribs are still steaming hot, toss them in the prepared cold sauce. This ensures the glaze adheres beautifully, while the ribs retain their crunch. Serve immediately.
- While the ribs are still steaming hot, toss them in the prepared cold sauce. This ensures the glaze adheres beautifully, while the ribs retain their crunch. Serve immediately.
Key Tips
- Temperature Matters: Ensure the ribs are extremely hot when tossed in the cold sauce to lock in flavors and maintain crispiness.
- Garlic’s Role: The dish’s signature aroma comes from the generous use of fresh garlic.
- Optimal Coating: Potato starch is preferred over cornstarch for its ability to create a superior, sauce-holding crust.
- Double Fry Technique: A second brief fry is vital to remove excess oil and ensure long-lasting crunch.
Nutritional Information (Per Serving)
- Calories: 400 kcal
- Protein: 18 g
- Fat: 27 g
- Carbohydrates: 23 g
- Vitamin C: 14% DV
- Sodium: 500 mg
