Crispy Garlic Fried Pork Ribs
Achieve perfectly golden, shatteringly crisp pork ribs infused with a deep garlic marinade. A double-fry technique guarantees tender meat and a crunchy crust.
Fried pork ribs are a beloved comfort food, often found at family gatherings and bustling night markets. The secret to this dish lies in the marinade—a simple but potent blend of pure garlic juice, salt, and sugar that permeates the meat without burning in the hot oil. Double-frying ensures the characteristic golden crunch.
Ingredients
- 600 g pork ribs
- 80 g garlic
- 4.8 g salt
- 3.5 g sugar
- 3 tbsp water
- 1 tbsp starch
- 1 egg white
- as needed frying oil
Instructions
- 1Cut Ribs into Bite-Sized Pieces
Choose pork ribs with a bit of fat for added tenderness, then use a cleaver to cut them into smaller, bite-sized pieces on a wooden cutting board to ensure better marination and faster, even cooking.
Tip: Smaller pieces allow the garlic marinade to penetrate the meat much more effectively. - 2Blend Marinade Ingredients
Place garlic, salt, sugar, and water into a food processor and blend them together to create the base flavoring liquid for the pork ribs.
Tip: Ensure the ingredients are blended smoothly to evenly extract the garlic flavor. - 3Strain Garlic Juice
Pour the blended garlic mixture through a fine-mesh strainer into a metal bowl, pressing it to extract all the flavorful garlic juice while leaving the solid pulp behind.
Tip: Squeeze out as much liquid as possible to maximize the garlicky flavor profile for the marinade. - 4Dry the Pork Ribs
Pat the raw pork ribs thoroughly dry using paper towels to remove excess moisture before marinating.
Tip: Removing excess water ensures the marinade adheres properly and prevents oil splattering during frying. - 5Marinate the Ribs
Pour the freshly extracted garlic juice mixture evenly over the prepared pork ribs in a metal bowl, ensuring every piece is coated, and refrigerate for at least two hours.
Tip: Allowing the ribs to marinate for a couple of hours ensures the savory-sweet garlic flavor deeply infuses the meat. - 6Add Egg White
Add one egg white directly to the marinated pork ribs in the bowl right before frying to help the final coating adhere.
Tip: The egg white creates a protective barrier that locks in the meats natural moisture during deep frying. - 7Coat Ribs with Starch
Add a tablespoon of starch to the ribs, mixing thoroughly to coat them evenly for extra crispiness when frying.
Tip: Cornstarch or potato starch works best here for a delightfully light and crunchy outer crust.
