5:51 AM
FILIPINO CRISPY FRIED Spareribs What's better than spareribs? How about Filipino deep-fried spareribs. First marinated with garlic and vinegar, then deep fried until browned and crisp, they're an addictive plate of pork.
Fried Crispy Pork Spareribs in Spicy Sauce. Instead of the usual coating, this recipe uses a Chinese-style breading technique.
Ingredient:
1/2 cup cane or rice vinegar, plus more for serving
2 tablespoons soy sauce
2 tablespoons freshly minced garlic (about 6 medium cloves)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon oyster sauce
1 teaspoon yellow mustard (optional)
1 teaspoon kosher salt, plus more for seasoning
1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions
6 tablespoons cornstarch
Canola or peanut oil for deep frying
method:
1) In a bowl, whisk or beat up to the vinegar, soy sauce, pepper, oyster sauce, mustard and 1 tsp salt.
2) Place the pieces of ribs in a large zip lock bag or a Tupperware lid. Pour the marinade into the ribs stir well. Seal or cover well. Place in refrigerator and marinate for 4 hours or overnight / overnight.
3) In a deep pot / wok / Dutch oven pour oil 4 inches deep and painting it. Meanwhile put 1/3 of ribs in a bowl with the cornstarch and roll it. (Natural damp mass yet for marinade and if inserted into the cornstarch is somewhat like paste or pasty texture, okay it. Fry the ribs (batches) or swarms the fry. Do this to the rest of the ribs. (Dip in the cornstarch, fry)
4) fry until golden brown the ribs 7 minutes, just like good guard. Remove and place on a plate with paper towels and sprinkle with salt and pepper.
Serve with ketchup please you or your own favorite mixture of vinegar.
Fried Crispy Pork Spareribs in Spicy Sauce. Instead of the usual coating, this recipe uses a Chinese-style breading technique.
Ingredient:
1/2 cup cane or rice vinegar, plus more for serving
2 tablespoons soy sauce
2 tablespoons freshly minced garlic (about 6 medium cloves)
1 1/2 teaspoons freshly ground black pepper
1 teaspoon oyster sauce
1 teaspoon yellow mustard (optional)
1 teaspoon kosher salt, plus more for seasoning
1 rack St. Louis-cut pork spareribs, cut into 1-inch strips across the bone, then cut between each bone into individual portions
6 tablespoons cornstarch
Canola or peanut oil for deep frying
method:
1) In a bowl, whisk or beat up to the vinegar, soy sauce, pepper, oyster sauce, mustard and 1 tsp salt.
2) Place the pieces of ribs in a large zip lock bag or a Tupperware lid. Pour the marinade into the ribs stir well. Seal or cover well. Place in refrigerator and marinate for 4 hours or overnight / overnight.
3) In a deep pot / wok / Dutch oven pour oil 4 inches deep and painting it. Meanwhile put 1/3 of ribs in a bowl with the cornstarch and roll it. (Natural damp mass yet for marinade and if inserted into the cornstarch is somewhat like paste or pasty texture, okay it. Fry the ribs (batches) or swarms the fry. Do this to the rest of the ribs. (Dip in the cornstarch, fry)
4) fry until golden brown the ribs 7 minutes, just like good guard. Remove and place on a plate with paper towels and sprinkle with salt and pepper.
Serve with ketchup please you or your own favorite mixture of vinegar.
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