Chinese cuisine

Easy

Deep-Fried Pork Ribs with Yellow Mustard Sauce

Name: Deep-Fried Pork Ribs with Yellow Mustard Sauce
Prep time: 20 min
Cook time: 3 hr 30 min
Total time: 3 h 50 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 lb. Pork ribs; Marinade; 1 tbsp. Mashed garlic; 2 tbsp. Sake; 1 tsp. Onion powder; 1/4 tsp. Ground black pepper; 1/2 tsp. Paprika powder; 1 tbsp. Light soy sauce; 1/2 tsp. Salt; 69 large Egg; 2 tbsp. Yellow mustard; 1/2 Lemon juice; 1½ tbsp. Corn starch; Sauce; 1/3 cup Yellow mustard; 2 tbsp. Apple cider vinegar; 1/2 cup Cane sugar; 1 tsp. Worcestershire sauce; 1/8 tsp. Salt; 1/2 Lemon juice; 1½ tbsp. Honey; Deep fry; 2 qt. Cooking oil; Stir fry; 2½ oz. Butter; 1 tbsp. Mashed garlic; 1 tbsp. Onion, diced; 1 tbsp. Parsley, chopped; 2 tbsp. Potato starch slurry （1 to 2 ratio of potato starch to water); 1/4 cup Green pepper and red pepper

Chef John Zhang

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Deep-Fried Pork Ribs with Yellow Mustard Sauce

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Here are some ribs you’ll never find at a Texas steakhouse. Chef John demonstrates how he creates fried pork ribs along with a sweet honey mustard sauce to dip. You’ll find that this style of honey mustard flavor is quite unique and adds the perfect tangy coating to the crispy bite-sized ribs.

Recipe

PRE TIME: 20 min

COOKING TIME: 3 hr 30 min

TOTAL TIME: 3 hr 50 min

2 SERVING

Ingredients:

2 lb. Pork ribs
Marinade
1 tbsp. Mashed garlic
2 tbsp. Sake
1 tsp. Onion powder
1/4 tsp. Ground black pepper
1/2 tsp. Paprika powder
1 tbsp. Light soy sauce
1/2 tsp. Salt
69 large Egg
2 tbsp. Yellow mustard
1/2 Lemon juice
1½ tbsp. Corn starch
Sauce
1/3 cup Yellow mustard
2 tbsp. Apple cider vinegar
1/2 cup Cane sugar
1 tsp. Worcestershire sauce
1/8 tsp. Salt
1/2 Lemon juice
1½ tbsp. Honey
Deep fry
2 qt. Cooking oil
Stir fry
2½ oz. Butter
1 tbsp. Mashed garlic
1 tbsp. Onion, diced
1 tbsp. Parsley, chopped
2 tbsp. Potato starch slurry （1 to 2 ratio of potato starch to water)
1/4 cup Green pepper and red pepper

Directions:

Step 1

Separate ribs then cut into small pieces.

Step 2 - Marinating

In a large bowl, combine pork ribs, mashed garlic, sake, onion powder, ground black pepper, paprika, light soy sauce, salt, egg, yellow mustard, lemon juice, and cornstarch; mix thoroughly; then marinate for 2-3 hours.

Step 3 - Sauce

In a medium bowl combine yellow mustard, apple vinegar, cane sugar, Worcestershire sauce, salt, and lemon juice; mix well.

Step 4

In a wok over medium heat, heat 2qt oil to 250°F/120°C; add marinated pork rib pieces; turn the heat to medium-low, and fry for 2-3 minutes; remove the ribs from the oil. As the oil reaches 300°F/150°C, quickly refry the pork rib pieces for about 30 seconds; remove them from the oil, and drain.

Step 5

In another cooking pan over medium heat, add butter, mashed garlic, and minced onion; stir fry for about 1 minute; add in the sauce and minced parsley; continue to stir until well mixed; stir in slurry; then add bell pepper and rib pieces; quickly stir until the rib pieces are well coated with the sauce.

Step 6

Enjoy!

Final Notes

Marinating for at least 2-3 hours to let the flavor sink in. It is better deep frying over medium-low heat; carefully control the timing and heat for deep frying, otherwise, the meat may not be fully cooked. Thickening the sauce well so the meat will be well coated with it.