Ingredients Jump to Instructions ↓

  1. 1 lb. pork spareribs

  2. 1 tbsp. fresh ginger, chopped

  3. 3 1/2 tbsp. soy sauce

  4. 1 tsp. chinese rice wine

  5. 2 c. vegetable oil, for deep-frying

  6. 3 fennel seeds

  7. 2 1/2 tbsp. sugar

  8. 5 tsp. rice vinegar

  9. 1/4 tsp. brown sugar

  10. 1 tsp. salt, or to taste

  11. 1/2 oz. scallions, chopped

Instructions Jump to Ingredients ↑

  1. Wash the spareribs, and chop into 1 1/4" long pieces. Soak in cold water to cover, for 5 mins. Remove, and drain. Marinate in a little soy sauce, for 15 mins. Drain, dry well, and rub with sugar, and set aside.

  2. Heat the oil in a wok to about 350, or until a piece of scallion green or ginger sizzles, and moves around quickly, when tossed into the oil.

  3. Add the spareribs, and deep-fry until golden brown. Remove, drain, and set aside.

  4. Pour the oil out of the wok, leaving only enough to cover the bottom.

  5. Reheat the wok, and add the scallions, ginger, and spareribs.

  6. Add the chinese rice wine, fennel seeds, brown sugar, vinegar, salt and the remaining soy sauce. Stir fry about 30 secs.

  7. Turn the heat to low, and simmer until the sauce thickens, and the meat falls from the bones. Remove, and serve.


Send feedback