Thai · Dinner
Fried Pork Ribs with Garlic
Bone-in pork ribs are marinated in garlic, white pepper, coriander and soy sauce, dusted lightly in cornstarch, then deep-fried until the crust turns deep golden and shatters against the tooth while the meat stays juicy underneath. Served with jasmine rice and sriracha.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
574Calories
38.6gProtein
34.2gFat
29.8gCarbs
6.8gSugar
1.4gFiber
1480mgSodium
133mgChol
9.2gSat Fat
570mgPotassium
52mgCalcium
2.4mgIron
1mcgVitamin B12
3.2mgVitamin C
protein-rich
herb-salt
thirty-min-meals
Instructions
1
Prep
Cut the pork ribs into short pieces and pat dry with paper towels.
2
Marinate
In a bowl, combine ribs with garlic, cilantro root, white pepper, soy sauce, fish sauce and sugar. Cover and refrigerate for 60 minutes.
3
Dredge
Toss the marinated ribs in cornstarch until lightly and evenly coated on all sides.
4
Fry
Heat vegetable oil in a wok over medium-high heat to 340°F; fry ribs in batches for 10 to 12 minutes, turning occasionally, until deep golden and crisp.
5
Plate
Arrange fried ribs on a plate with jasmine rice, scatter cilantro leaves over top and serve sriracha alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz540g, bone-in pork ribs, cut into short pieces
- 8 cloves8 cloves garlic
- 44 cilantro roots or stems
- 1 tsp1 tsp white pepper, ground
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp sugar
- 4 tbsp4 tbsp cornstarch
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp cilantro leaves, for garnish
- 4 tbsp4 tbsp sriracha, for dipping
- 1 cup200g cooked jasmine rice, to serve
