Crispy Fried Apple Cider Pork Ribs. Crispy Deep Fried Pork Belly Ribs, Apple Cider Infused.
Recipe type: Pork
Perfectly tenderised and flavored with apple cider, then coated with a light batter and deep fried perfection, these deep fried ribs are outstanding. Simmered in apple cider and sherry to tenderize and flavor, then dipped in a light batter, this deep fried ribs recipe is unforgettable.
- 800g Pork Belly, bone in, skin on
- 660ml Apple cider
- 140ml Full cream sherry
- Water to cover
- 2 Spring onions
- 2 Bird's eye chillies
- 2 Eggs
- 4 Tbs Tapioca or cornflour
- To start, you will need 800g of pork belly with the bone in and skin on. Have your butcher cut the belly into short ribs, 75mm or 3 inches in width.
- Cut the ribs apart and place them in a large pan. Pour over the apple cider and the sherry. Pour in enough water to almost cover the ribs.
- Bruise the spring onions with the back of your cleaver, and cut the chillis into quarters length-ways, then put these in the pan.
- Heat the pan over medium heat, bring it to a boil, reduce the heat and simmer for 45 minutes.
- Remove the pork from the pan and place it in a large mixing bowl.
- Combine the egg and the tapioca or cornflour in a jug and pour this over the ribs. Mix this thoroughly until the ribs are well coated.
- Fill your wok with oil to a depth of 50mm or 2 inches and heat this to 180c or 350f.
- Carefully lower half of the ribs into the oil and deep fry these for 2 to 3 minutes until crisp and golden, turning once during cooking.
- Remove these and drain on kitchen paper. Repeat with the remaining ribs.
- Transfer the ribs to platters and serve immediately with the accompaniments of your choice.