Crispy Salt
Pepper Garlic Pork Ribs
Golden-brown, crispy pork ribs deeply marinated in flavorful homemade garlic juice, white pepper, and yellow wine, then double-fried to seal in ultimate juiciness.
Traditionally reserved for festive occasions like the Chinese New Year, these garlic pork ribs are prized for their irresistible aroma and rich flavor. The secret lies in a unique marinade using freshly extracted thick garlic juice that deeply penetrates the meat before a precise two-stage frying process locks in maximum moisture and crispiness.
Ingredients
- 500 g pork ribs
- 1 head garlic cloves
- to taste water
- 1 tsp salt
- 1 tsp sugar
- 1/2 tsp white pepper powder
- 1 tbsp huangjiu yellow wine
- 2 tbsp flour
- 2 tbsp cornstarch
- 2 tbsp edible oil
- to taste salt and pepper powder for finishing
Instructions
- 1Blend Garlic and Water
Place peeled garlic cloves into a blender and add water. Blend them together until the garlic is thoroughly broken down into a liquid mixture.
Tip: Adding enough water helps the blender smoothly liquefy the garlic cloves into an even base. - 2Filter Garlic Juice
Pour the blended garlic mixture through a fine-mesh sieve set over a bowl. Use a spatula to press the solids and strain out a relatively thick garlic juice.
Tip: Press firmly with the spatula to extract all the flavorful garlic essence while leaving behind the coarse pulp. - 3Season the Garlic Juice
Add salt and sugar into the strained garlic juice. Stir well with a spoon until dissolved, ensuring the flavor profile leans slightly salty.
Tip: The flavor needs to be slightly salty so that it properly penetrates and seasons the pork ribs during marination. - 4Marinate the Pork Ribs
Take cleaned ribs that have had excess moisture patted dry, and add white pepper powder, huangjiu (yellow wine), and the prepared garlic juice in portions. Mix well so the ribs absorb the sauce.
Tip: Drying the water beforehand helps the ribs absorb flavors much more effectively. Add the garlic juice gradually until the ribs can absorb no more. - 5Add Flour and Cornstarch
Add a mixture of half flour and half cornstarch into the bowl with the seasoned pork ribs. Coat them to form a thin layer of batter that firmly wraps the seasonings.
Tip: The combination of flour and cornstarch creates a light coating that locks in moisture and juices during frying. - 6Oil Coat and Rest
Pour edible oil over the coated pork ribs and mix thoroughly. Marinate the ribs for at least 2 hours to let the flavors fully develop.
Tip: Coating the surface with oil helps seal in the moisture and seasonings during the resting period. - 7Low-Temperature Fry the Pork Ribs
Lower the marinated pork ribs into a pot of wide oil preheated to 150 degrees Celsius. Fry them on low heat for 6 to 7 minutes to cook them through, quickly setting the exterior and locking in moisture.
Tip: Maintain the oil at 150 degrees Celsius to ensure the ribs cook evenly without burning, similar to the initial stage of searing a steak.
