Description
A pan-fried pork riblets recipe, perfect on its own or with rice or noodles for a complete meal.
Ingredients
Units
Scale
- 2 lbs pork spare ribs (cut into bite-size pieces)
- 1/4 teaspoon baking soda (meat tenderizer)
- 1 tablespoon chicken or mushroom bouillon powder
- 1 teaspoon sea salt
- 1 tablespoon granulated white sugar
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup water
- 1 scallion/green onion (optional; slice thin)
Instructions
- Tenderize pork ribs: Place them in a bowl and add enough water to fully cover them. Mix in baking soda and let the ribs soak for 15 minutes. Drain the water, rinse off the baking soda, and pat the ribs dry with paper towels.
- Marinate ribs with chicken/mushroom bouillon powder, salt, sugar, garlic powder, and ground black pepper for at least 30 minutes or overnight in fridge for best results.
- Pan fry: In a large skillet with a lid, heat vegetable oil on medium-high. Pan fry spare ribs until golden brown on all sides (about 4 minutes per side).
- Add water and cover skillet with a lid. Cook on medium low heat for about 30 minutes or until ribs are tender. Remove lid and continue to cook until excess moisture is gone, if any.
- Garnish with sliced green onion/scallion and serve.
- Prep Time: 45 minutes
- Cook Time: 38 minutes
- Category: Appetizer, Side Dish
- Method: Stovetop
- Cuisine: Asian, Vietnamese