Chinese · Dinner
Crispy Pork Spare Ribs (High-Protein)
Bone-in pork spare ribs simmered until tender, then double-fried for a shattering crust, tossed in a five-spice salt-pepper coating, and finished with crispy fried egg white and edamame for extra protein. Served with scallion and chili.
$6
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
573Calories
50.1gProtein
33.4gFat
17.8gCarbs
1.8gSugar
5.1gFiber
1285mgSodium
135mgChol
8.2gSat Fat
695mgPotassium
65mgCalcium
3.2mgIron
0.9mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
high-fiber
gluten-free-adaptable
high-protein
Instructions
1
Prep
Cut pork ribs into short segments and pat dry. Mince garlic, ginger, and scallion; slice chili. Pat ribs fully dry to prevent oil spatter.
2
Marinate
Toss ribs with soy sauce, shaoxing wine, half the garlic and ginger, and salt; marinate 15 minutes.
3
Simmer
Place ribs in a small pot, cover with water, and simmer over medium heat for 25 minutes until a skewer slides through meat easily.
4
Dredge
Whisk egg white until foamy, dip each rib to coat, then toss in cornstarch until evenly covered.
5
Fry
Heat vegetable oil in wok to 350°F (175°C) and fry ribs in single layer for 3 minutes until pale gold and just crisp.
6
Fry
Remove ribs, bring oil to 375°F (190°C), and fry again for 2 minutes until deep golden and crackling audibly.
7
Fry
Fry leftover egg white scraps in same oil for 30 seconds until puffed and crisp, then drain on paper towel.
8
Toss
Over high heat in dry wok, toast remaining garlic, ginger, five-spice, and white pepper for 30 seconds until fragrant, then toss in ribs, crispy egg, and edamame.
9
Plate
Pile ribs onto plate, scatter with scallion and chili slices, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in pork-ribs, cut into short segments
- 22 large egg white
- 4 tbsp4 tbsp cornstarch
- 1/2 cup70g edamame
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 1 tsp1 tsp chinese-five-spice
- 1 tsp1 tsp white-pepper
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp soy-sauce
- 2 tsp2 tsp shaoxing-wine
- 1 cup240ml vegetable-oil, for frying (only ~12g absorbed)
- 11 chili-fresh, for garnish
