Sung Si-kyung's Fried Pork Ribs
Addictive meat snack made by coating fresh pork ribs with crushed whole peppercorns and potato starch sediment, then deep-frying until crispy
Ingredients needed 2 servings
Recipe
Cooking tips
- If using frozen ribs instead of fresh, thaw completely and ensure all blood is drawn out to prevent any off-flavors.
- Whole peppercorns lose their spiciness when fried and leave only a refreshing, savory aroma, so feel free to use a generous amount.
- Since it's difficult to maintain oil temperature at home, fry the ribs in small batches rather than all at once.
- If the meat is thick, after frying, turn off the heat and let it sit in the residual heat, or remove and let it rest, to ensure the inside is fully cooked.
Recommended for
- Those who want to enjoy a unique, restaurant-style fried meat snack at home.
- Those who enjoy lamb skewer seasoning or peppery, spicy dishes.
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