Deep-Fried Szechuan Pork Recipe

Summary

Difficulty LevelEasyCuisineChinese
CourseAppetizer

Ingredients

 
2 lbs (T kg) pork ribs, cut in 1 inch (2.5 cm) squares
 
2 tsp (10 ml) chopped fresh ginger
 
5 tbsp (75 ml) brown sugar
 
1/4 cup (60 ml) soy sauce
 
3 tbsp (45 ml) dry sherry
 
1/2 tsp (2.5 ml) five-spice powder
 
1 1/2 cups (375 ml) vegetable oil
 
Szechuan Sauce
 
3 tbsp (45 ml) vegetable oil
 
3 red chili peppers, chopped
 
2 tsp (10 ml) chopped ginger
 
2 tsp (10 ml) chopped garlic
 
1/2 medium onion, peeled and chopped
 
3 tbsp (45 ml) dry sherry
 
5 tbsp (75 ml) sugar
 
5 tbsp (75 ml) tomato catsup
 
5 tbsp (75 ml) white vinegar

Directions

1 Place ribs in a saucepan, cover with cold water and bring to a boil. Simmer 30 minutes; drain well.
2 Combine ginger, sugar, soy sauce, sherry and five-spice powder. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade.
3 Heat oil. Deep-fry ribs in small amounts until golden and tender. Drain well.
4 To Make Sauce: Heat oil in a pan. Add chili peppers, ginger, garlic and onion. Fry until tender. Add sherry, sugar, catsup and vinegar. Simmer 10 -15 minutes.
5 Add ribs, stirring to coat well. Simmer 10 minutes

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