Peking Style Pork Ribs 京都排骨

Crispy fried pork ribs coated in a sweet and tangy Peking sauce, a classic Cantonese dish that tantalizes the taste buds.

Nutrition (per serving)

Ingredients

• 500g pork spare ribs, cut into individual pieces
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing wine
• 0.5 tsp white pepper
• 2 tbsp cornstarch
• 500ml vegetable oil (for deep frying)
• 3 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tbsp white vinegar
• 2 tbsp sugar
• 0.5 tbsp dark soy sauce
• 0.5 tsp sesame oil
• 2 cloves garlic, minced
• 10g ginger, minced

Steps

1. Marinate the pork ribs with light soy sauce, Shaoxing wine, white pepper, and cornstarch for at least 15 minutes.
2. Heat vegetable oil in a wok or deep pot to 180°C (350°F). Deep-fry the marinated ribs in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on a wire rack.
3. In a small bowl, combine ketchup, Worcestershire sauce, white vinegar, sugar, dark soy sauce, and sesame oil to make the Peking sauce.
4. Discard most of the oil from the wok, leaving some. Add minced garlic and ginger, stir-fry until fragrant.
5. Pour in the Peking sauce mixture and bring to a simmer. Add the fried pork ribs, toss to coat evenly with the sauce. Serve immediately.

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