How to Make Drunken Pork Ribs

Drunken Pork Ribs is a characteristic traditional famous dish from Fuzhou City, Fujian Province.

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

Per serving:

Mix 5 g of sweet potato starch with water into the pork ribs, stir, rinse 2-3 times, then place in a large bowl for later use.
Add fish sauce, sweet potato starch, and egg yolk to the pork ribs and mix thoroughly.
Place the pork ribs into the pot one by one (do not pour the entire bowl in at once), ensuring that they do not stick together.
After all ribs are in the pot, use a spoon to flip the meat pieces over every 30 seconds until the surface of the ribs turns golden brown.
Remove the pork ribs. After one minute, put them back into the oil to continue frying until the surface of the meat pieces becomes slightly charred. Then remove and place in a large bowl for later use.
Prepare a small bowl, add minced garlic, Chinkiang vinegar, white sugar, fish sauce, ketchup, chopped scallions, and sesame seeds. Mix well, then pour in 5 ml of hot oil.
Pour the sauce over the pork ribs, mix thoroughly, and then serve on a plate.

Example of the finished dish

Fish sauce, also known as fish soy sauce, is a common condiment in Guangdong, Fujian, and other regions. Its effect is similar to light soy sauce.
Due to the pandemic, fish sauce was unavailable during this preparation, so dark soy sauce was used as a substitute. As a result, the pork ribs appear darker than usual; normally, they should be golden yellow.

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.