Umbrella Handle Pork Ribs
Shaped like an umbrella, with a crisp exterior and tender interior, this dish makes an excellent accompaniment to drinks.
Ingredients
pork tenderloin (cut into 6 cm squares, 0.5 cm thick thin slices, 12 pieces total)
300 g
pork ribs (cut into 10 cm long segments, with the meat scraped to about 1/2 from one end of each rib)
6
eggs (beaten in a bowl)
3
dried starch
50 g
steamed bun crumbs
200 g
fine salt
1.5 g
Sichuan peppercorns
0.5 g
Shaoxing wine
20 g
Sichuan pepper salt
2 g
sweet bean sauce
25 g
green onions (cut into segments)
150 g
rapeseed oil (actual consumption to taste)
1500 g
Instructions
1
Step 1
Cut the pork tenderloin into 6 cm squares, 0.5 cm thick large thin slices, 12 pieces total. Score a decorative crosshatch pattern on each slice, then use the tip of a knife to cut a small opening in the center of each slice. Place in a bowl and marinate with the fine salt, Shaoxing wine, and Sichuan peppercorns for 2 minutes.
2
Step 2
Cut the pork ribs into 10 cm long segments. One by one, use a knife to scrape the meat down to about 1/2 from one end of each rib, then use the tip of the knife to chop through the meat tendons (the meat should still remain attached).
3
Step 3
Beat the eggs in a bowl, then add the dried starch, flour, and 25 g of water to make a stiff batter. Insert the meaty end of each rib into the center opening of a meat slice so the slice drapes over the rib like an umbrella—this is the "umbrella handle" rib. Coat evenly with the stiff batter, then press on the steamed bun crumbs to coat thoroughly.
4
Step 4
Pour the rapeseed oil into a wok and heat over high heat until it reaches 60% hot (about 150°C). Place each "umbrella handle" rib into the oil handle-side up, one by one, and fry until the coating is firm and turns pale yellow, then remove. When the oil temperature rises to 80% hot (about 190°C), return the ribs to the oil and fry a second time until golden yellow, then remove and drain.
5
Step 5
Wrap a small piece of paper around the exposed end of each rib handle, then arrange the ribs on a serving plate with the "umbrella handles" facing outward in a circle. Sprinkle with the Sichuan pepper salt. Serve immediately with the sweet bean sauce and green onion segments on the side.
