Delicious Fried Pork Rib Rice with Rich Sweet and Sour Fish Sauce

How to make Fried Pork Rib Rice

• 1

  Preparing the pork ribs

  Wash the pork ribs briefly, then soak them in a bowl of diluted salt water to clean. Rinse the ribs with cold water to ensure they are clean, then pat dry the surface.

  Use a meat pounder to pound the meat to make it softer and thinner.

  How to clean pork ribs and remove odors

  • Pork ribs are best when cooked immediately after purchase while the meat is still fresh.
  • Use salt to rub all over the ribs while squeezing firmly to remove the slime, then rinse with water several times until clean.
    
  • Additionally, you can use white wine to rub multiple times on the meat to reduce the odor and make the meat more tender.
  • To eliminate the smell of the meat, you can blanch the ribs in boiling water for about 3 minutes before cooking, then remove the meat and rinse with cold water before continuing to prepare.

  

  

  

  
• 2

  Prepare other ingredients

  Peel the carrot, remove the stem. Cut off both ends of the cucumber.

  Wash the cucumber and carrot thoroughly with water, then cut into small sticks about the length of one finger.

  

  
• 3

  Marinate the pork

  Put the pork in a bowl, marinate the pork with 1 tablespoon minced garlic, 1 tablespoon finely chopped onion, 1 tablespoon minced lemongrass, 1/2 tablespoon oyster sauce, 1 tablespoon sugar, 1 tablespoon fish sauce, 1 tablespoon condensed milk, 1 tablespoon honey, 1/3 tablespoon five-spice powder, 1/3 tablespoon sesame oil, and 1/2 tablespoon finely chopped chili.

  Mix well for the spices to evenly coat the pork, then cover tightly with plastic wrap and place the pork in the freezer to marinate for 2 – 4 hours or overnight. When frying, just thaw.

  

  

  
• 4

  Fry the ribs

  Place a pan on high heat, add 2 tablespoons of cooking oil to the pan and heat it up.

  When the oil is hot and boiling, add the ribs, lower the heat, and fry on medium heat until the ribs are evenly golden brown on both sides, then transfer to a plate.

  

  
• 5

  Make pickled vegetables to serve

  Add thinly sliced cucumber and carrot into a bowl with 1 tablespoon of sugar and 1 tablespoon of white vinegar, mix well until the sugar dissolves.

  Cover the bowl tightly with plastic wrap and place it in the fridge refrigerator.

  

  
• 6

  Mixing fish sauce and scallion oil

  Trim the roots of the scallions, discard any wilted leaves, and then wash them thoroughly. Shake off excess water and chop finely, placing them into a bowl.

  Heat a skillet over medium heat until it’s very hot, then add 5 tablespoons of cooking oil. Heat the oil until it’s very hot; when you dip the end of a chopstick into the oil and see bubbles forming around it, turn off the heat and pour the hot oil directly over the chopped scallions to cook them.

  Add 60ml of filtered water, 2 tablespoons of fish sauce, and 70g of sugar to a pot, stirring until the sugar is completely dissolved. When the mixture reaches a vigorous boil, reduce the heat and simmer until the mixture thickens slightly. Allow the mixture to cool a bit before adding 1 tablespoon of minced garlic, 1/2 tablespoon of minced chili, and 1 tablespoon of lime juice, mixing well.

  Tip:

  • You can use the fat rendered from the edges of the pork ribs to make the scallion oil instead of cooking oil!
  • To make the fish sauce more fragrant and sweet, you can substitute the filtered water with fresh coconut water when mixing the fish sauce.

  

  

  

  
• 7

  Final Product

  The broken rice dish is served on a plate, looking incredibly appetizing with white rice drizzled with a bit of fragrant, fatty scallion oil. The pork chop is fried to a golden brown on both sides, tender and delicious, soaked in rich spices. The broken rice is enjoyed with a few slices of cucumber and fresh tomato, along with the crispy, sweet-sour pickled vegetables, making the dish even more flavorful and enticing.