Ingredients
Scale
Pork:
- 500 g pork spare ribs, chopped into bite-sized pieces
- 2 tbsp YumYum Meat Velvet (or 2 tsp cornflour + 1 tsp baking soda + 1 tbsp water)
- 2 tbsp water
Batter:
- ⅔ cup self-raising flour
- ⅓ cup corn flour
- ¾ cup water
- 1 tbsp oil
Stir Fry:
- 6 garlic cloves, finely diced
- 2 red chillies, finely chopped
- 2 spring onions, finely chopped
- 1 tbsp five spice seasoning
- 1 tsp umami seasoning (or MSG)
- 1 tbsp sesame oil
- 1 tbsp Chinese cooking wine
- 2 tbsp oil
Instructions
- Velvet the pork: place the spare ribs in a bowl and coat with the meat velvet and water (or the cornflour, baking soda and water). Set aside for 10 to 15 minutes.
- Make the batter: whisk the self-raising flour, corn flour, water and oil to a smooth batter, then pour over the pork and mix until every piece is coated.
- Heat a wok filled with oil for deep frying over maximum heat. Add the pork one piece at a time, moving it gently, and fry until golden brown, crispy and cooked through. Drain well.
- Heat a clean wok over high heat with the oil and fry the garlic, chilli and spring onion until fragrant.
- Return the crispy pork and season with the five spice and umami seasoning, tossing over high heat.
- Finish with the sesame oil and Chinese cooking wine, toss to coat, and serve immediately while hot and crispy.
Notes
Frying the pork one piece at a time keeps the batter from clumping and gives you that shatter-crisp coating. For extra crunch you can double fry — rest the pork after the first fry, then blast it a second time just before tossing. Keep the final stir-fry fast and hot so the crust stays crisp.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Pork
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 plate