Main Course Recipes

SHUNDE-STYLE SPARE RIBS

These hearty homemade spare ribs are crispy on the outside, tender on the inside, with the right amount of wok hei.

Recipe by Benson Fok, executive chef – Chinese cuisine at Dynasty Restaurant.

Prep Time and Cook Time
2 hours 15 minutes; 15 minutes

Ingredients
(2 servings)
• Spare ribs (2 catties)
•Chicken powder (1 tsp)
• Sugar (1 tsp)
• Salt (1 tsp)
• Pepper (a few pinches)
• Cornflour (small handful)
• Shallots, chopped (8)
• Oil (6 ladles)

Steps

  1. Chop the ribs
    • Chop each rib into half-inch thick portions.
  2. Marinate ribs
    • In a bowl, make a marinade by combining the chicken powder, sugar, salt, pepper and cornflour.
    • Marinade the ribs in the refrigerator for at least two hours to seal the flavours and tenderise the meat.
  3. Fry the shallots
    • Add oil to the wok and heat.
    • In the hot wok, quickly pan-fry the shallots to bring out the aroma. Set aside.
  4. Fry the pork
    • Heat the wok over high heat, then reduce to medium and pan-fry the ribs.
    • Keep spinning the wok to evenly distribute the heat and avoid burning.
    • Once both sides are deep golden-brown, add the shallots and toss to combine.
  5. Add oil
    • When everything has turned golden brown, add three ladles of oil to the wok, covering the meat. This helps to draw out excess oil from the pork.
  6. Drain serve
    • Drain the excess oil.
    • Using paper towel, blot the ribs to absorb oil.
    • Plate and serve.

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