Ingredients
- 1.5 lbs pork spare ribs
- 2 tablespoon cornstarch
- 3 cloves garlic, sliced
- 1 inch knob of ginger, sliced
- 2 stalks scallions, cut into 1-2 inch lengths
Peking Sauce
- 3 heaping tbsp ketchup
- 3 tablespoon Worcestershire sauce
- 3 tablespoon black vinegar
- 3 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
Instructions
- Begin by mixing all the SAUCE ingredients in a small bowl and set aside.
- Cut the spare ribs in between each bone to make riblets.
- Coat the spare ribs with cornstarch and massage well into the meat. Allow it to rest for about 10 minutes while you prepare the oil.
- Heat about 2 inches of oil in a wok or Dutch oven over medium-high heat until it reaches 350°F.
- Carefully add the spare ribs into the hot oil and fry on all sides. Do this in batches so you don't overcrowd the pot.
- Transfer the fried spare ribs to a strainer to drain the oil. Repeat with the rest of the pork and set aside.
- Heat a clean wok or skillet over high heat. When it begins to smoke, add a tablespoon of oil and allow it to heat up.
- Add garlic, ginger and scallions. Stir fry until the aromatics begin to brown.
- Turn the heat down to medium-high. Add the pork spare ribs and pour in the Peking Sauce. Stir until the pork is well coated. Continue tossing until the sauce thickens and reduces.
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