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The salted crispy pork ribs at restaurants are undeniably enticing, and you've always wondered how to make them, right? Today, let PasGo guide you through the process.
Salted crispy pork ribs are a symphony of flavors: a rich meatiness, a salty kick harmonizing with the crispy tenderness of youthful succulent ribs, indulgent and captivating. Let's jot down the recipe.
Ingredients for crispy pork ribs:
- Tender cartilage ribs: 500 grams
- Fragrant betel leaves: 200 grams
- Fresh lime leaves: 3 leaves
- Lemongrass: 3 stalks
- Ginger: 1 piece
- Galangal: 1 piece
- Purple onions: 2 bulbs
- Chicken egg: 1 piece
- Tapioca starch: 1 tablespoon
- Seasoning granules: 1 teaspoon
- Seasoning powder, ground pepper, sugar, cooking oil
Ingredients for the salt roasting part:
- Glutinous rice: 1 small bowl
- Brown rice: 1 small bowl
- Mung beans: 3 tablespoons
- Coarse salt: ½ teaspoon
How to Make Salted Cartilage Ribs:
Step 1:
- Clean the ribs, cut into bite-sized pieces, blanch in boiling water, and rinse thoroughly.
- It's recommended to blanch all cartilage ribs to eliminate any residues from the slaughterhouse and ensure they remain odorless.
- Add 1 chicken egg, 1 tablespoon tapioca starch, 1 teaspoon seasoning granules, ½ teaspoon seasoning powder, ½ teaspoon sugar, and 1 teaspoon pepper. Mix well, marinate the ribs for 30 minutes for the flavors to infuse.
Step 2:
Making the salt mixture
- Take 1 small bowl of glutinous rice, 1 small bowl of brown rice, and 3 tablespoons of mung beans. Rinse and set aside separately. Then, soak the rice and beans in warm water for about 20 minutes to swell.
- Next, drain the water from rice and beans and roast them. Also, roast the salt until dry. Roast glutinous rice and brown rice until golden, and the mung beans until they turn yellow.
- Grind all the rice, mung beans, and salt in a small grinder until powdery.
This roasted salt can be used in various dishes. You can make a larger quantity and store it in a sealed container for gradual use.
Step 3:
- Clean betel leaves and lime leaves, then cut them into strips.
- Peel and slice ginger and galangal into strips.
- Cut lemongrass vertically into 3-4 cm pieces.
- Peel and thinly slice purple onions.
Bước 4:
- Đặt chảo lên bếp, cho dầu ăn vào đợi nóng dầu, rồi đổ sườn đã ướp vào chiên vàng đều các mặt.
- Gắp sườn ra đĩa, vẫn sử dụng chảo đó cho lần lượt lá lốt, gừng, sả, hành tím vào phi thơm vàng giòn rồi cho ra đĩa.
Bước 6:
- Place another pan on the stove, add the ribs to dry roast. Then, add 2 teaspoons of salt to roast together, ensuring it sticks to the ribs. Finally, add the fragrant ingredient mixture, stir well over high heat for about 1 minute.
Step 7:
- Transfer the crispy salted pork ribs to a plate. For extra flavor, you can prepare an additional plate with salt, pepper, lime, and chili.
Note:
- When buying ribs, choose young, cartilaginous ones for a more enticing dish.
- Slice ginger and galangal, but not too small, as they may shrink or break during frying.
- It's advisable to sauté each ingredient separately because each has a unique flavor and cooking time.
Is making crispy salted pork ribs challenging? Not at all! These ribs not only pair well with rice but also make a perfect drinking snack, so be prepared for some beer consumption during casual, heartfelt gatherings.
Moreover, cartilaginous ribs or pork meat are rich in high protein content, abundant vitamins, and essential amino acids crucial for growth and development.
Wishing you a successful culinary endeavor!
