📝 About This Recipe
A crown jewel of Fujian (Min) cuisine, these 'Drunken Pork Ribs' are celebrated for their intoxicating aroma and complex balance of sweet, sour, and savory notes. Despite the name, the dish doesn't rely on high alcohol content but rather a sophisticated infusion of aged Shaoxing wine and aromatic garlic that 'intoxicates' the senses. The ribs are double-fried to achieve a shatteringly crisp exterior that perfectly captures the glossy, ruby-red glaze.
🥗 Ingredients
The Pork and Marinade
- 500 grams Pork spare ribs (cut into 1-inch small bite-sized pieces)
- 1 tablespoon Shaoxing rice wine (for marinating)
- 1 tablespoon Light soy sauce
- 1/4 teaspoon Salt
- 1 Egg (beaten)
The Coating
- 1/2 cup Sweet potato starch (coarse variety preferred for extra crunch)
- 2 tablespoons All-purpose flour (helps the coating adhere)
The 'Drunken' Sauce
- 4 tablespoons Garlic (very finely minced)
- 3 tablespoons Shaoxing rice wine (high quality aged wine is best)
- 2 tablespoons Chinkiang black vinegar (adds a deep, smoky acidity)
- 3 tablespoons Sugar (granulated white sugar)
- 1 tablespoon Tomato ketchup (for color and body)
- 1 teaspoon Sesame oil
Frying and Garnish
- 3 cups Vegetable oil (for deep frying)
- 2 stalks Scallions (finely chopped)
- 1 sprig Coriander (Cilantro) (for garnish)
👨🍳 Instructions
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1
Rinse the pork rib pieces under cold water to remove any bone fragments. Pat them thoroughly dry with paper towels; dry meat ensures a better sear.
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2
In a medium bowl, combine the pork with the marinade ingredients: Shaoxing wine, light soy sauce, salt, and the beaten egg. Massage the meat for 2 minutes to help it absorb the flavors, then let it rest for at least 20 minutes.
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3
While the pork marinates, prepare the 'Drunken Sauce' by whisking together the minced garlic, Shaoxing wine, black vinegar, sugar, ketchup, and sesame oil in a large heat-proof bowl. Set this bowl aside; you will toss the hot ribs directly into this.
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4
In a shallow dish, mix the sweet potato starch and all-purpose flour. Dredge each piece of marinated pork in the starch mixture, pressing firmly to ensure an even, thick coating. Let the coated ribs sit for 5 minutes so the starch hydrates.
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5
Heat the vegetable oil in a wok or deep pot to 325°F (160°C). You can test the heat by dipping a wooden chopstick in; if small bubbles form steadily, it's ready.
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6
Carefully slide the ribs into the oil in batches. Do not overcrowd the pan. Fry for 4-5 minutes until the pork is cooked through and the coating is a pale golden color.
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7
Remove the ribs with a slotted spoon and drain on a wire rack. Increase the oil temperature to 375°F (190°C).
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8
Perform a 'double fry' by returning the ribs to the hotter oil for 1 minute. This step is crucial for that signature Fujian crispness and helps expel excess oil.
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9
Quickly remove the ribs from the oil, shake off the excess, and immediately drop them into the bowl containing the prepared sauce while they are piping hot.
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10
Toss the ribs vigorously in the sauce for 30 seconds. The heat from the ribs will slightly 'cook' the raw garlic and cause the sugar in the sauce to glaze the meat perfectly.
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11
Add the chopped scallions and give it one final toss.
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12
Plate the ribs immediately, garnishing with fresh coriander. Serve while the exterior is still crisp and the aroma is at its peak.
💡 Chef's Tips
Always use sweet potato starch rather than cornstarch if possible; it creates a much crunchier, craggy crust that holds sauce better. Ensure your garlic is minced very finely so it distributes evenly and doesn't provide an overwhelming bite. The 'cold sauce, hot meat' technique is the secret to this dish—never simmer the sauce in a pan, or you'll lose the bright vinegar notes. If you prefer a more 'drunken' flavor, use a 10-year aged Shaoxing wine for a deeper, nuttier profile. Don't skip the double-fry; it is the difference between a soggy rib and a professional-grade Zui Pai Gu.
🍽️ Serving Suggestions
Serve with a bowl of fluffy jasmine rice to soak up the extra garlic-vinegar sauce. Pair with a light, stir-fried leafy green like Bok Choy or Gai Lan to balance the richness. A pot of Oolong tea (specifically Tieguanyin from Fujian) cuts through the fried elements beautifully. For a full Fujian banquet feel, serve alongside a light seafood soup or 'Fuzhou Fish Balls'. A crisp, cold lager also complements the savory-sweet profile of the ribs perfectly.