Ingredients: |
Ingredients: 3 pounds sweet & sour cut pork ribs or 2 1/2 pounds well-marbled boneless pork shoulder, cut into 1 1/2 inch cubes
Sea or Kosher salt
1 head garlic, cut in half horizontally
1 tablespoon dry red chile flakes
1 onion, quartered
1/3 cup dark soy sauce
2-3 heaping tablespoons granulated garlic powder
1-2 teaspoons Asian chile paste
1/2 - 1 cup rice flour
*Optional - 1/3 cup panko (Japanese bread crumbs)
Oil for deep frying
Fresh lime wedges
Extra chile paste
|
Directions: |
Directions:- In a large pot, cover pork cubes or strips of sweet & sour ribs with cold water. Toss in 1 tablespoon salt, the head of garlic and quartered onion. Bring to a boil over high heat. Reduce heat to med-low, continuing to gently boil for 25 minutes, uncovered. Drain the pork, and put into a large bowl. (If using ribs, cut between the bones into individual riblets, when you remove from pot) While hot toss with soy sauce, granulated garlic and chile paste. Set aside to cool. Marinate at least 1 hour and up to 6 hours.
- Heat about 2 inches of oil in fryer, deep pot or wok to 360F. Toss marinated pork with enough rice flour - and panko, if using - to get a dry even coat. When oil is heated, gently slip pieces of pork into hot oil, in batches. Do not crowd meat pieces. Turn with a chopstick to cook pieces evenly, 3-5 minutes or until crispy brown and tender, but not overcooked.
- Drain on newspaper or paper towels.
- Sprinkle while hot with sea salt and serve with fresh lime wedges, more hot chile paste and soy sauce for dunking.
And beer.
Icy cold Sleeman's Cream Ale please. And thank-you.
|
Personal
Notes: |
Personal
Notes: **You know what else is really good drizzled over these gorgeously crispy tender morsels? Good Okanagan honey (or any honey for that matter!). That silky golden, superbly sweet nectar of buzz paired with the crunchy, salty, spicy bite of pork. Mmmm....mmmm.....mmmm. If you're in the mood for that honey-garlic yin and yang, you're in for a treat. My, oh my, oh my. Happy drizzling.
|
This recipe for Dry Garlic Ribs is from