Chinese🥩 Meat

Peking Pork Ribs

Name: Peking Pork Ribs
Total time: 1 h 30 min
Cuisine: Chinese
Ingredients: ~2 lb pork ribs; ~½ tsp salt; a pinch white pepper; ~3 tbsp cornstarch; ~1 egg white; ~2 tbsp Shaoxing wine; ~2 tbsp sugar; 1 tbsp soy sauce; 1 tbsp Shaoxing wine; 1 tbsp rice vinegar; ¼ cups tomato sauce; ~¼ cups water; ~4 cloves garlic; ~3 cups oil

⏱ 90 min

A classic Cantonese dish with a complex history but remarkably simple to make. Despite its name referencing Beijing and Nanjing, this is truly a Cantonese creation inspired by Jiangsu-style cooking. The dish is primarily flavored with ketchup, offering a balanced sweet and sour taste paired with tender, crispy-on-the-outside pork ribs that have been tenderized through velveting—a traditional Chinese cooking technique.

Adapted from a video by Adam Liaw

Peking Pork Ribs | 京都排骨 | Easy Chinese Recipe | Roadtrip For Good

Watch on YouTube

Ingredients

pork ribsChinese-cut pork ribs (short with plenty of meat); American-style ribs work too~2 lbest.
salt~½ tspest.
white peppera pinch
cornstarch~3 tbspest.
egg white~1est.
Shaoxing wine~2 tbspest.
sugar~2 tbspest.
soy sauce1 tbsp
Shaoxing wine1 tbsp
rice vinegar

Steps

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1
Separate the pork ribs into individual pieces by cutting between the bones with a knife or cleaver.
2
Prepare the marinade by combining salt, white pepper, cornstarch, egg white, and Shaoxing wine. Rub the marinade thoroughly into the ribs by hand to tenderize the meat (a technique called velveting). Let marinate for about an hour.
3
Prepare the sauce by combining sugar, soy sauce, Shaoxing wine, and rice vinegar. Add the tomato sauce and a touch of water, then stir until the sugar dissolves.
4
Slice the garlic into fine pieces.
5
After marinating, coat the ribs with extra cornstarch to create a crispy exterior when deep-fried. Divide into batches and toss gently to coat evenly.
6
Deep-fry the ribs in oil heated to about 170°C. Cook Chinese-style ribs for 6–7 minutes, or American-style thin ribs for about 5 minutes. Skim off any flour bits floating on the surface to keep the oil clean.
7
Heat oil in a wok, add the finely sliced garlic and cook briefly until fragrant (don't let it burn). Immediately pour in the prepared sauce and bring to a simmer until it thickens slightly.
8
Add the deep-fried ribs to the simmering sauce and toss everything together until the ribs are evenly coated. Serve immediately.

Peking Pork Ribs

Ingredients

Steps

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