Description
A night market gourmet enjoying 'Pai Gu Su' (deep-fried pork ribs)—the crispy fried state before being put into soup (Pai Gu Su Mian)—in a paper bag as a walking snack.
Restaurants serving Deep-fried Pork Rib Crisps
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork ribs(bone-in)
- Sweet potato flour
- Five-spice powder
- Soy sauce
- Garlic
- White pepper
Instructions
- [Authentic Recipe]
- Cut bone-in pork ribs (even better if it includes cartilage) into small bite-sized pieces.
- [Marinade] Put meat in a bowl, firmly massage with soy sauce, wine, generous sugar, grated garlic, and the keystones of Taiwanese flavor: plenty of 'five-spice' and 'white pepper'.
- Rest in the fridge overnight (or hours) to infuse flavor deep around the bones.
- Leaving a little moisture on the meat, coat with coarse 'sweet potato flour (Digua Fen)', letting it sit for a few mins until the flour absorbs moisture and gets sticky (creates a thick, crunchy crust).
- Fry slowly at 160°C to cook through, finishing at high 180°C to make the outer crust ultra-crunchy and golden.
- Drain, put in a paper bag with a bamboo skewer. Optionally sprinkle more pepper salt (Jiao Yan Fen).
Learn more Spice, substitutes, tips
Key spices
Sweet five-spice aroma and White pepper punch
Substitutes at Japanese supermarkets
Deep-fried pork cartilage (Soki)
Pairing
Cold Taiwan Beer
Trivia
[For Everyone] Famous as a noodle topping, but sold by weight as a standalone snack (Zhawu) in night markets. The batter condenses five-spice aroma and meat umami; the joy of sucking meat off the bone consumes infinite beer.
Eating tips & etiquette
[Unique Eating] Pierce with a bamboo skewer, toss in your mouth, enjoy the 'crunchy' batter and spice flavor, then dexterously separate and spit out only the bones from your mouth!
Allergen
Wheat, Pork, Soy