How to make Crispy Pork with Mayonnaise and Chili Garlic Sauce
- Prep time: 20 minutes
- Cooking time: 1 hour
- Yields: 6 servings with steamed rice
- 3 to 4 lbs pork spare ribs cut into small pieces
- 1 large russet potatoes(10 oz) peeled and cut into large pieces (2 bite size)
- 1 large carrot (8 oz), peeled and cut into ½ inch thick (bias cut)
- ¼ cup cornstarch
- ¼ cup cooking oil
- 1 large yellow onion, peeled and chopped
- 5 cloves garlic, minced
- 2 tbsp olive oil
- ¼ cup all purpose flour
- 3 cups pork broth
- ½ cup Hoisin sauce
- ¼ cup soy sauce
- ½ tsp ground pepper
Either boil ribs in a large pot of water for 1 ½ hours until tender or use a pressure cooker to cook them until tender (40 minutes) – remove ribs from the pot.
Place ribs in a wire rack and keep in the refrigerator over night – this process will remove the excess water – so when you fry it it, the oil will not splatter. Also it makes the ribs crispy in the outside.
Pre heat cooking oil for 2 minutes. Meanwhile, toss ribs with cornstarch in a bowl.
Fry ribs for 10 minutes until tender. Transfer to a bowl and set aside.
You can pre boil the potatoes and carrots – by bringing a pot of water to a boil, then cook for potatoes for 10 minutes and carrots for 5 minutes. Remove from the boiling water and set aside.
Using another pan, heat olive oil for a minute – then sauté onions for 3 minutes stirring constantly. Add garlic and cook for 30 seconds. Add flour, keep stirring until incorporated. Slowly add broth, keep stirring. Add soy, hoisin sauce and ground pepper. Keep stirring. You may add broth if you want more sauce. Add ribs back – and make sure the sauce coats the ribs. Add potatoes and carrots. Bring to a quick boil then lower heat to medium. Simmer for 3 minutes. Serve