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Irresistibly Crispy, Flavourful Salt-Roasted Pork Cartilage Ribs
Rate this recipeSalt-roasted pork cartilage ribs are a delicious and nutritious dish.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
6
Time
30 minutes
Servings
2
Level
Medium
Ingredients
Pork cartilage ribs
1 kg
Lemongrass
7 stalk
Jasmine rice
50 g
Hulled mung beans
50 g
Kaffir lime leaves
5 leaf
Tempura batter mix
1 tablespoon
Implementation Steps
01
Prepare the ingredients
Wash the cartilage ribs and chop into bite-sized pieces. Wash the lemongrass, bruise it and tear into thin strips. Wash the lime leaves and shred finely.
Wash the cartilage ribs and chop into bite-sized pieces. Wash the lemongrass, bruise it and tear into thin strips. Wash the lime leaves and shred finely.
02
Grind the rice, mung bean and salt mixture
Put 50 g glutinous rice, 50 g jasmine rice and 50 g mung beans in a pan and toast over low heat until fragrant, then add 1 tablespoon coarse salt. Keep toasting until the mung beans turn light brown and the rice turns golden, then turn off the heat.
Grind the mixture finely in a grinder. Finally, sift it through a sieve and it's ready.
Put 50 g glutinous rice, 50 g jasmine rice and 50 g mung beans in a pan and toast over low heat until fragrant, then add 1 tablespoon coarse salt. Keep toasting until the mung beans turn light brown and the rice turns golden, then turn off the heat.
Grind the mixture finely in a grinder. Finally, sift it through a sieve and it's ready.
03
Marinate and coat the ribs
Put the ribs in a bowl with 1 teaspoon fish sauce, 1 teaspoon seasoning powder, 1 teaspoon sugar, 1/2 teaspoon MSG and 1 teaspoon five-spice powder and mix well. Marinate for about 30 minutes to absorb the seasoning.
After 30 minutes, add 1 tablespoon tempura batter mix and mix well.
Put the ribs in a bowl with 1 teaspoon fish sauce, 1 teaspoon seasoning powder, 1 teaspoon sugar, 1/2 teaspoon MSG and 1 teaspoon five-spice powder and mix well. Marinate for about 30 minutes to absorb the seasoning.
After 30 minutes, add 1 tablespoon tempura batter mix and mix well.
04
Fry the ribs
Put 300 ml cooking oil in a pan. Wait 1–2 minutes until the oil is hot, then fry the ribs over medium heat. When they're golden and cooked through, add the lemongrass and fry for another 2–3 minutes, then lift out the ribs and drain. Keep frying the lemongrass left in the pan until crisp, then lift onto a plate and turn off the heat.
Put 300 ml cooking oil in a pan. Wait 1–2 minutes until the oil is hot, then fry the ribs over medium heat. When they're golden and cooked through, add the lemongrass and fry for another 2–3 minutes, then lift out the ribs and drain. Keep frying the lemongrass left in the pan until crisp, then lift onto a plate and turn off the heat.
05
Toss in the salt powder
Put the ribs and salt powder in a large bowl and toss well so the powder clings to the ribs.
Finally, spread the crispy lemongrass on a plate, pile the ribs on top and sprinkle with a little shredded lime leaf – done.
Put the ribs and salt powder in a large bowl and toss well so the powder clings to the ribs.
Finally, spread the crispy lemongrass on a plate, pile the ribs on top and sprinkle with a little shredded lime leaf – done.
06
The finished dish
The finished salt-roasted cartilage ribs are a beautiful golden colour and look irresistible, with a delicate aroma that's utterly enticing.
The finished salt-roasted cartilage ribs are a beautiful golden colour and look irresistible, with a delicate aroma that's utterly enticing.
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