Drunken Pork Ribs, a renowned specialty from Fuzhou in China’s Fujian province, is a dish that captivates with its aromatic allure rather than alcoholic content. The name suggests a certain level of intoxication, but it is the aroma that beguiles. Known for its delightful contrast of textures—crispy on the outside yet tender within—it is enveloped in a glaze that’s a harmonious blend of sweet, tangy, and garlicky flavors. Traditionally featured at festive gatherings and banquets, this dish is commonly accompanied by fried potatoes or water chestnuts for an additional crunchy experience.

📋 Ingredients

• 500g Tender pork ribs (cut into small, bite-sized pieces)
• 1 large Potato (peeled and cubed)
• 100g Potato starch (ensures an exceptionally crispy crust)
• 1 Egg (lightly beaten)
• 5 cloves Garlic (finely chopped)
• 3 tablespoons Sugar
• 3 tablespoons White or Rice vinegar
• 2 tablespoons Light soy sauce
• 1 tablespoon Shaoxing wine (or alternatively, Fuzhou Red Wine)
• 1 teaspoon Sesame oil
• 1/2 teaspoon Salt
• 500ml Vegetable oil (for deep frying)

🔪 Cooking Instructions

• Step 1: Marinating the Ribs

  • Rinse the pork ribs thoroughly and pat them dry. Marinate with salt, Shaoxing wine, and half of the beaten egg for around 20 minutes. Coat each rib piece with potato starch until they feel dry to touch.

  

  

• Step 2: Crafting the “Drunken” Sauce

  • In a mixing bowl, combine minced garlic, sugar, vinegar, light soy sauce, and sesame oil. This “cold sauce” method does not involve any cooking.

  

• Step 3: Deep-Frying the Ribs

  • Heat the oil to 180°C (350°F). Fry the ribs in small batches for 3-4 minutes until they are a light golden color. Remove them briefly, allow the oil to heat up again, and then flash-fry the ribs for an additional 30 seconds until they reach a rich golden brown and achieve maximum crunchiness.

  

• Step 4: The “Drunken” Toss

  • While the ribs are still hot, immerse them in the cold sauce. Toss them quickly so the ribs soak in the flavor and the glaze adheres to the crispy coating. Serve immediately for the best taste and texture.

  

Key Tips

• Hot Ribs, Cold Sauce: This technique is essential for the dish’s success. The hot ribs meeting the cold sauce create a suction effect, enhancing flavor absorption while maintaining crunchiness.
• Garlic’s Role: Use ample garlic; its sharpness is integral to the “drunken” essence of the dish.
• The Starch Choice: Opt for potato starch over cornstarch to achieve a superior crispy texture that retains the sauce better.
• Double Fry Technique: A second fry at higher temperatures helps eliminate excess oil and keeps the ribs crunchy even after being coated in sauce.

• Nutritional Information (Per Serving)

• Calories: Approximately 410 kcal

• Protein: 19 g

• Fat: 27 g

• Carbohydrates: 23 g (includes starch and sugar)

• Vitamin C: 14% DV

• Sodium: 500 mg