-
Preparation
10 minutes
-
Cooking
40 minutes
-
Difficulty
Easy
Crunchy cartilage ribs, with a salty coating of flour, dipped in a bit of spicy chili sauce, this fried dish is sure to please anyone who tries it. Let’s get cooking with TasteVN!
Ingredients for Salted Fried Cartilage Ribs Serves 3 people
Cartilage ribs 1 kg Lemongrass 7 stalks Sticky rice 50 gr Regular rice 50 gr Mung beans 50 gr (peeled) Kaffir lime leaves 5 leaves (shredded) Fish sauce 1 teaspoon Five-spice powder 1 teaspoon Tempura flour 1 tablespoon Cooking oil 500 ml Coarse salt 1 tablespoon Brown sugar 1 teaspoon Common seasoning a little (salt/ seasoning powder/ monosodium glutamate)
How to choose fresh ingredients
How to choose fresh cartilage ribs
- You should choose pieces of ribs that are fresh, with a natural light pink color of pork, which will be very delicious.
- When buying, use your hand to press and check the meat; if it has good elasticity and feels firm when lifted, then that is a good cartilage rib.
- Choose ribs that have a lot of meat, with small white cartilage bones. However, you should not buy ribs with bones that are too small as this may not ensure the quality of the meat.
- Do not buy ribs that have a pale or too red color. Absolutely do not buy cartilage ribs that have a foul smell as this will affect the quality of the dish as well as health.
How to choose good sticky rice
- Choose sticky rice grains that are large, evenly sized, opaque white, shiny on the outside, and not broken.
- Do not choose sticky rice grains that are dusty, have mold, or are yellow in color.
- Additionally, good sticky rice will have a natural, characteristic aroma similar to rice. On the other hand, sticky rice that has been stored for a long time will often lose its aroma and will not retain its deliciousness when cooked.
- You can taste the sticky rice; if it has a slight sweetness and no strange smell, then it is good sticky rice.
How to choose fresh lemongrass
- Good lemongrass is large stalks, with the layers tightly wrapped around each other, looking fresh, bright in color, and having a characteristic fragrant smell.
- Do not buy very small, withered, deformed, or bruised stalks of lemongrass.
How to cook Salted Pork Ribs
-
Prepare the pork ribs
Buy pork ribs and massage them well with salt, then rinse with cold water 2 – 3 times, after that chop the ribs into bite-sized pieces.
-
Prepare other ingredients
Heat a pan and then add 50g of sticky rice, 50g of regular rice, and 50g of mung beans, roasting them over low heat. When the rice starts to smell fragrant, add 1 tablespoon of coarse salt and stir continuously until the rice turns golden and the mung beans turn light brown.
Next, put the roasted rice mixture into a mortar and grind it finely, then strain through a sieve to obtain a fine rice flour mixture.
Wash the lemongrass, then pound it several times with a pestle until it breaks down into small strands.
-
Marinate and coat the ribs with flour
Mix the ribs with 1 teaspoon of fish sauce, 1/2 teaspoon of monosodium glutamate, 1 teaspoon of seasoning powder, and 1 teaspoon of five-spice powder. Marinate for about 30 minutes to let the ribs absorb the seasoning.
After 30 minutes, mix 1 teaspoon of brown sugar into the ribs, continuously stirring until the sugar completely dissolves and seeps into the meat, then add 1 tablespoon of crispy flour, mixing until the flour evenly coats the rib pieces.
-
Fried Spare Ribs
Heat a pan with 500ml of oil until boiling, then add the spare ribs to fry until fully submerged in oil over medium heat. Flip the spare ribs occasionally to ensure even cooking.
Fry until the spare ribs turn a golden color, then add lemongrass and fry for an additional 3 minutes before removing the spare ribs to drain the oil.
For the lemongrass in the pan, continue frying until golden and crispy, then remove it to a bowl.
-
Coating with Salt Powder
After draining the oil from the spare ribs, place them in a large bowl along with the salt powder prepared in step 2, and shake to coat the spare ribs evenly with the salt powder.
Next, spread the crispy fried lemongrass on a plate, place the spare ribs on top, and sprinkle some thinly sliced kaffir lime leaves to finish.
-
Final Product
The pork rib cartilage is crispy on the outside, with a chewy texture on the inside, especially with the meat still retaining its tenderness and sweetness. The salt is not overly salty, fragrant with lemongrass, kaffir lime leaves, and roasted rice. When eating, you can dip it with a little chili sauce and enjoy it with beer for the best taste!
Above, TasteVN guides you to make salted rib cartilage that is extremely attractive and not difficult to make at all. Let’s make this dish to make your family meal even more delicious. Wishing you success!
*Refer to images and recipes from the YouTube channel Hương Vị Quê Hương
