Garlic Drunken Pork Ribs

• 250 g pork ribs, cut into 4 cm pieces
• 100 g potato, cut into chunks
• 2 garlic cloves, finely chopped
• 1 tbsp (15 ml) light soy sauce
• 1 tbsp (15 ml) black vinegar
• 1/2 tbsp (7.5 ml) Shaoxing wine
• 1 tsp (4 g) granulated sugar, or to taste
• 1/2 tsp (2 g) salt, or to taste
• 3 tbsp (30 g) sweet potato starch, or as needed
• Water, as needed
• Vegetable oil, for deep-frying

Method

1

Cut the potato into chunks and toss with a pinch of salt. Rinse the pork ribs and pat dry. In a bowl, combine the ribs with a pinch of salt, 1 tsp (5 ml) of the soy sauce, and the Shaoxing wine. Mix well and marinate for about 20 minutes.

2

Add the sweet potato starch to the marinated ribs and a splash of water. Mix until the ribs are evenly coated with a thin batter. Heat oil in a wok or deep pot to 150°C (300°F) over high heat. Test the oil by dropping in a small piece of potato—if small bubbles form around it immediately, the oil is ready. Fry the potato chunks until cooked through, then remove with a slotted spoon and drain on paper towels.

3

Carefully lower the ribs into the oil. Reduce the heat to medium-low and fry slowly, turning occasionally, until the ribs are golden and cooked through. Remove and drain.

4

Increase the heat to high and bring the oil to 180°C (350°F). Return the ribs to the oil and fry for 30–45 seconds until deep golden and very crisp. Remove and drain on paper towels.

5

In a small bowl, combine the chopped garlic, remaining soy sauce, black vinegar, sugar, and a pinch of salt. Stir to dissolve the sugar. In a large bowl, toss the fried ribs and potatoes with the garlic dressing until evenly coated.

6

Garnish with shredded scallion and serve immediately.