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© 2020 Ching He Huang. All rights reserved.

Yellow Bean Pork Belly Ribs

Serves : 4 Preparation 25 mins Cooking 5 mins Total 30

Nutrition facts: 536.00 calories 30.20g protein 20.80g carbs 5.20g sugars 37.30g fat 11.40g 0.80g fibre 748.00mg sodium

For the pork belly: 650g Pork belly ribs 4 cloves, crushed, peeled and finely chopped Garlic 2 inch piece of fresh root, peeled and grated Ginger 1 medium, deseeded and finely chopped Red chilli 5 teaspoons, or yellow bean paste Yellow Miso paste 1 tablespoon Shaosing rice wine 1 tablespoon Low sodium light soy sauce 1 tablespoon Dark soy sauce 1 tablespoon Black rice vinegar [or balsamic vinegar] 2 pinches Sea salt ¼ teaspoon Ground white pepper 2 teaspoons Honey For frying/Just before frying: 3 tablespoons Cornflour 700ml Vegetable oil For the garnish: 2, finely sliced on the angle Spring onion A crowd pleaser plate for sharing with family and friends. *Note: 25-minute preparation time includes marinating.

Yellow Bean Pork Belly Ribs

Serves : 4
Preparation time 25 Minutes
Cooking time 5 Minutes

per serving

Cals

536.00

Protein (g)

30.20

Carbs (g)

20.80

Sugars (g)

5.20

Fat (g)

37.30

Sat Fat (g)

11.40

Fibre (g)

0.80

Sodium (mg)

748.00

pork

Source from

Ching He Huang Web Site

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About the recipe

A crowd pleaser plate for sharing with family and friends. *Note: 25-minute preparation time includes marinating.

For the pork belly

Pork belly ribs - 650g
Garlic - 4 cloves, crushed, peeled and finely chopped
Ginger - 2 inch piece of fresh root, peeled and grated
Red chilli - 1 medium, deseeded and finely chopped
Yellow Miso paste - 5 teaspoons, or yellow bean paste
Shaosing rice wine - 1 tablespoon
Low sodium light soy sauce - 1 tablespoon
Dark soy sauce - 1 tablespoon
Black rice vinegar [or balsamic vinegar] - 1 tablespoon
Sea salt - 2 pinches
Ground white pepper - ¼ teaspoon
Honey - 2 teaspoons

For frying/Just before frying

Cornflour - 3 tablespoons
Vegetable oil - 700ml

For the garnish

Spring onion - 2, finely sliced on the angle

Steps

Prepare all the ingredients and add all the ingredients to the pork belly ribs in a bowl and marinate overnight or 20 minutes if you donâ€™t have time. Just before frying, add 3 tablespoons of cornflour to help seal in the juices of the meat as it fries.
In a large wok, add the vegetable oil and heat the oil to 180 degrees Celsius or when a piece of bread turns golden brown in 15 seconds. (Becareful when shallow-frying. If you have a round bottom wok, make sure it sits securely on a wok ring. When deep-frying in a wok, never fill the oil over the halfway mark). Place the ribs into the wok and place a wok lid over and let the ribs cook for 1 minute in the oil (because of the wet marinade ingredients, the wok lid will help prevent any oil splatter). Remove the wok lid, turn the heat to medium and continue to shallow fry until browned for 4 minutes until cooked through. Then drain any excess oil on kitchen paper. Transfer to a serving plate and garnish with the spring onion slices and serve with your favourite Chinese dishes or as an appetizer.

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For the pork belly

Pork belly ribs - 650g
Garlic - 4 cloves, crushed, peeled and finely chopped
Ginger - 2 inch piece of fresh root, peeled and grated
Red chilli - 1 medium, deseeded and finely chopped
Yellow Miso paste - 5 teaspoons, or yellow bean paste
Shaosing rice wine - 1 tablespoon
Low sodium light soy sauce - 1 tablespoon
Dark soy sauce - 1 tablespoon
Black rice vinegar [or balsamic vinegar] - 1 tablespoon
Sea salt - 2 pinches
Ground white pepper - ¼ teaspoon
Honey - 2 teaspoons

For frying/Just before frying

Cornflour - 3 tablespoons
Vegetable oil - 700ml

For the garnish

Spring onion - 2, finely sliced on the angle