Deep-Fried Pork Ribs with Mint is a classic Yunnan-style dish. The ribs are crispy on the outside and tender on the inside, while the mint leaves are fried until crunchy and fragrant. It’s a perfect snack with beer.
🌴 Ingredients:
· 500g pork ribs (spare ribs or front ribs, more tender)
· 1 large handful fresh mint leaves (intact, bright green)
🌴 Aromatics:
· 1 large piece of ginger (sliced)
· 1 section of scallion (cut into sections)
· 4-5 cloves minced garlic
· 3-4 dried red chilies (cut into sections)
🌴 Seasonings:
· 2 tbsp cooking wine (about 30ml, for blanching)
· 2 tbsp light soy sauce (about 20ml)
· 1 tbsp oyster sauce (about 10ml)
· 1 tsp sugar (about 5g)
· A pinch of white pepper powder
· 2 tbsp cornstarch (about 20g, for coating)
· Salt and pepper mix, to taste
· Cooking oil, as needed (for frying)
🌴 Instructions:
- Blanch the Ribs
Blanch the ribs in cold water with ginger, scallion, and cooking wine. Bring to a boil, skim off the foam, and cook for 3 minutes. Rinse with warm water and drain thoroughly. ⚠️ Note: Starting with cold water removes the blood and odor. I’ve tried using hot water before, and the ribs turned out fishy and tough. - Marinate the Ribs
Marinate the ribs with light soy sauce, oyster sauce, sugar, and white pepper for 20 minutes. Then add cornstarch and mix well. ⚠️ Note: A thin coating is enough. Too much starch will make them tough. I’ve tried using too much, and it tasted like eating dough instead of meat. - Fry the Mint Leaves
Heat oil to 160°C. Fry the mint leaves for 10-15 seconds until crispy. Drain. ⚠️ Note: Mint leaves burn easily. Don’t fry them for more than 10 seconds. I’ve tried frying them for half a minute, and they turned black and bitter. - Fry the Ribs
Keep the oil at 160°C. Fry the ribs over medium heat for 3-4 minutes until golden and cooked through. Drain. ⚠️ Note: Don’t use high heat, or they will burn outside and stay raw inside. - Double-fry (Optional)
Heat the oil to 180°C and fry the ribs for another 20-30 seconds. ⚠️ Note: This makes them extra crispy and keeps them from getting soggy. - Sauté the Aromatics
Add minced garlic and dried chilies to the pan with a little oil. Stir-fry over low heat until fragrant. ⚠️ Note: Don’t burn them. - Combine and Serve
Turn to high heat, add the fried ribs and mint leaves, and stir-fry quickly. Sprinkle with salt and pepper mix. ⚠️ Note: Add the seasoning at the end for the best flavor. - Serve
Turn off the heat and serve hot. ⚠️ Note: Best enjoyed immediately while crispy.
💡 More Crispy Rib Recipes:
If you enjoy this crispy and aromatic rib dish, you should also try my [Garlic Spare Ribs] for another flavorful and satisfying treat.
Want to explore more? Check out my full [Main Dishes] category!
💡 Tips:
Blanch the ribs in cold water and rinse with warm water. Use a thin coating of starch. Fry the mint leaves for only 10 seconds. Fry the ribs over medium heat. Double-fry for extra crispiness. Season at the end and serve hot.
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