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Susan Jung's recipes
LifestyleFood & Drink

Quick recipe for fried pork spare ribs with fermented bean curd

To make this 15-minute dish better still, mix the meat with the marinade and leave at room temperature for about 45 minutes, or for several hours in the fridge.

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Susan Jung

If you have the time, mix the meat with the marinade and leave at room temperature for about 45 minutes, or for several hours in the fridge. I love the crunchy coating that water chestnut flour gives to fried foods, but the relatively expensive flour can be difficult to find. Cornstarch is good, too, but the coating will be more delicate. 

Recipe








  • Mash the fermented bean curd to a smooth paste then mix in the soy sauce and rice wine. Add the garlic and chilli then pour the mixture over the spare ribs and stir to combine thoroughly.
  • Sprinkle 60 grams of water chestnut flour or cornstarch over the ribs and mix well. Add more flour (or cornstarch) if the ingredients seem too moist - there shouldn't be any excess liquid in the bowl, and the ribs should be sticky and matte, not shiny.
  • Pour oil into a wok to the depth of about 7cm and place it over a medium flame. When the oil reaches 160 degrees Celsius, add some of the ribs. Cook them in batches; do not crowd the pan. Fry the ribs until they're cooked through, then remove them from the wok.
  • After frying all the ribs, increase the flame under the wok to medium-high and heat the oil to 180 degrees. Fry the ribs again for about 30 seconds, or until they're brown and crisp. Drain on paper towels then serve.

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