Thai · Dinner
Fried Pork Spare Ribs
Bone-in pork spare ribs cut into short lengths, marinated in fish sauce, garlic and white pepper, then double-fried until the skin blisters deep golden and the meat stays juicy underneath. Served with a tangy tamarind-chili dipping sauce and sticky rice, this Thai street-food classic delivers crackling crunch against savory pork.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
518Calories
32.4gProtein
28.4gFat
33.2gCarbs
13.8gSugar
1.4gFiber
1024mgSodium
112mgChol
9.2gSat Fat
490mgPotassium
38mgCalcium
2.4mgIron
0.8mcgVitamin B12
3.6mgVitamin C
gluten-free
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Pat pork rib pieces dry, then toss with minced garlic, fish sauce, white pepper and 1 tsp sugar in a bowl to coat evenly.
2
Marinate
Cover and refrigerate for 30 minutes.
3
Fry
Heat vegetable oil in a wok to 325°F (160°C) over medium heat. Fry ribs 8 minutes, turning occasionally, until pale gold.
4
Fry
Raise heat to medium-high, bring oil to 375°F (190°C), fry 3–4 minutes until deep golden with audible crackling; drain on a wire rack.
5
Simmer
Combine tamarind paste, 1 tbsp sugar, chili powder and water in a small saucepan; simmer over low heat 2 minutes, stirring, until glossy.
6
Plate
Arrange ribs on plate with sticky rice, scatter cilantro, serve with tamarind dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in pork spare ribs, cut into 2-inch pieces
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tsp2 tsp white pepper
- 4 tbsp4 tbsp cornstarch
- 1 1/2 cup360ml vegetable oil, for frying
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp chili powder
- 2 tbsp2 tbsp water
- 1 1/3 cup200g cooked sticky rice
- 2 tbsp2 tbsp cilantro leaves, for garnish
