How To Make Tangerine Peel Fried Pork Ribs? we wanted to show you how to make a great Cantonese dish, Chenpi Gu, or Tangerine Peel Pork Ribs.

While they might not look like much they pack a lot of flavor with a strong citrus-y punch.

Now, this is a dish we’ve been wanted to do for a while see, there used to be a restaurant in Guangzhou called Li Hua.

Last year, it sadly did what old restaurants tend to do and after three decades of operation ended up shutting its doors.

We got a lot of memories there when Steph first started working, her company ate there so much they called it their canteen.

How To Make Tangerine Peel Fried Pork Ribs?

I celebrated my 30th birthday there and it was one of the first restaurants I and Steph ate at when we first started dating.

They served up classic Cantonese fare, the food was awesome, but the very best thing on their menu was these tangerine peel pork ribs.

Now these ribs are not those ribs.

But after over a year of testing, we think they’re quite close, and at the very least a great rendition of the dish.

So right, to get started with tangerine peel pork ribs, you’ll need a tangerine peel.

Here we’re actually using two types of tangerine peel some dried and aged tangerine peel to marinate the pork and some candied tangerine peel for finishing, which’s something we know Li Hua did.

To prep, the dried and aged tangerine peel first reconstitute five grams worth in hot, boiled water.

The hot water helps remove some of the bitterness, so just let that soak for twenty minutes.

After that time, you’ll have to remove the bitter pith from the peel, so just go at it and scrape it off.

It’s a little annoying but you don’t want this gunk to flavor your dish, so once it’s removed your aged tangerine peel’s good
to go.

For the candied tangerine peel, just grab a small handful and toss em in a coffee or spice grinder.

Grind that until it’s a coarse powder, and if you’re worried about sourcing know that you should be able to find both types online
or at a good Chinese supermarket.

Set that aside, we’ll come back to it at the very end of the recipe.

Now for the ribs, we’re using 300 grams of spare ribs, the same cut as St Louis-style spare ribs if you’re America-based.

What this cut is is the rib of the pork with the breast bone and the skirt meat sliced off, then cleaved across the bone into 2 cm
pieces.

To prep them, we’ll be using the same technique as Dim Sum spare ribs, which first soaks them in alkaline water.

So add a teaspoon of alkaline water together with enough water to submerge the ribs and if sourcing alkaline water’s tough for
you, feel free to use the baked baking soda method.

Either way, leave that to soak for 30 minutes.

After that time, you should see that your alkaline water’s extracted a lot of myoglobin from the pork.

Pour it out, and rinse under running water while stirring for about five minutes until the water runs clear.

Now transfer that over to a salad spinner and spin that dry this whole technique makes for more tender ribs that’ll tear easily off the bone.

At this point, the meat should look obviously pale, and with that, the ribs are prepped.

Now for the marinade, this could probably be conceptualized as something closer to a brine.

To three cups of water first toss in 15 grams of licorice root, one-star anise, about eight whole cloves, one bay leaf, and the aged tangerine peels we prepped earlier.

Bring that to a boil, then down to a simmer, and let that simmer away uncovered for twenty minutes or until reduced by about one-third.

Then shut off the heat and add in five tablespoons of sugar, one tablespoon salt, and an optional sprinkle of MSG, one teaspoon of Chinese rice wine and sake or Shaoxing would be fine if you can’t find this sort.

Then let all that come down to room temperature, toss in your ribs, and let that marinate for at least three hours.

Now after that time, transfer the ribs over to a bowl – you don’t to be paranoid and dry them or anything, because we do want a
touch of liquid in there to help season our coating.

Then add in about three tablespoons of flour, a coat that well, and we are ready to deep fry.

So in a wok get about three cups of oil up to 180 centigrade, and toss in the ribs.

This lowers the temperature which is fine because we’re aiming to fry this at about 145.

Let those fry for about four minutes as an aside if you’re looking to scale this recipe up, totally feel free to do so, just
do this deep-frying step in batches.

Then once those are lightly golden brown, take them out.

Now get the oil up to a blistering 195 Celsius, and toss those in again for 20 seconds to crisp them right up, then remove and transfer over to a paper towel-lined bowl.

Pat out any excess oil, then sprinkle in a half tablespoon of your candied tangerine peel powder together with an eighth teaspoon
salt.

Give it a toss, and feel free to adjust the seasoning to taste.

Then move it over to a serving plate, optionally garnish with a totally inauthentic twist of orange, and with that, your ribs are done.

So while Li Hua’s sadly already fried their very last rib, we do really hope you can give this one a try.

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