Simple dish again - Fermented Beancurd Pork Ribs 南乳排骨. Put in everything to marinate & then just fry it. Simple as that.
Fermented Beancurd (Nam Yu 南乳 in Cantonese) is very flavourful, salty and has a very unique aromatic. Hence, it is great for meat seasoning. Often being used in Chinese cooking as a condiment. It consists of cubes of soybean curd that have been preserved in rice wine, fermented red rice, and other seasonings.
Adding corn starch during marinating helps to preserve the tenderness and succulent of the meat and at the same time, provides a thin layer of crunchy coating after frying.
Ingredients: (serves 2)
250 g Pork ribs – cut into bite size cubes (ask your butcher to do it) Cooking oil for frying
Marinade: 1/2 pc Red Fermented Beancurd (nam yu) + 1 tsp of sauce from the bottle
1 clove Garlic (finely minced)
1 tbsp Corn Flour 1/4 tsp Five-spice Powder 1/2 tsp Light Soy Sauce 1/4 tsp Fish Sauce
1/2 tsp Sugar
1/2 tsp Shaoxing wine
1/4 tsp Baking Soda
Dash of white pepper
Step by Step :
1. Rinsed pork ribs.
2. Add in all the marinade ingredients into the pork ribs and mix till well combined.
3. Place in refrigerator and let them marinate for overnight for better flavour absorption.
4. Take out the ribs from the fridge 30 mins before frying.
5. Heat up wok with oil. Fry till pork ribs turn golden brown on medium heat. (do not use high heat as the pork ribs will be hard & dry)
6. Remove pork ribs on strainer temporary.
7. In the same wok of oil, double fry by turning up the heat to high and when the oil is hot, add in the ribs again to quick fry them one more time for the exterior skin to brown and crisp up. It should take no more than 2 mins.
8. Dish out and drain away excess oil.
9. Lastly, let the Ribs rest for abt 10-mins before serving. Serve warm.
Happy Cooking!
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