Fermented Pork Ribs

Name: Fermented Pork Ribs
Cuisine: American
Ingredients: 2.2 pounds pork ribs or baby back ribs, choose ones with more meat; 3 cups cooked rice, cooled; 200 grams Thai garlic; 1 tablespoon salt (I use Epsom salt, if using regular table salt, reduce to 1/2 tablespoon)

AngelGolf @AngelGolf

Owners

Let's make fermented pork ribs at home! No preservatives, super delicious.

AngelGolf @AngelGolf

Owners

Let's make fermented pork ribs at home! No preservatives, super delicious.

Saved

Ingredients

2.2 poundspork ribs or baby back ribs, choose ones with more meat
3 cupscooked rice, cooled
200 gramsThai garlic
1 tablespoonsalt (I use Epsom salt, if using regular table salt, reduce to 1/2 tablespoon)

Saved

Steps

1

Wash the pork ribs thoroughly and let them drain.
2

Meanwhile, peel the garlic and pound it finely.
3

Once the garlic is ready, use a tissue or clean cloth to pat it dry. Make sure the pork is really dry, or it will spoil.
4

Mix the cooled cooked rice, garlic, and salt together.
5

Mix them well like this.
6

Then add the pork and knead it into the mixture.
7

Once done, pack it into a heat-resistant bag, squeeze out as much air as possible, and twist the bag's opening into a spiral, then secure it with a rubber band.
8

All done! I divided it into 4 bags. Leave it at room temperature for 3-4 days. Before frying, coat with crispy flour or cornstarch, about 1 tablespoon, and then fry. I'll post pictures later.
9

Tip: The pork must be dry, and the rice should be cooked and cooled. Don't use rice straight from the fridge as it will release moisture and spoil the pork. The salt must be sufficient; make sure to mix it thoroughly with the pork. Hope you enjoy making this at home! Don't forget to show off your results! 😊
10

Opened the bag, and the aroma of the fermented pork is amazing!
11

Add crispy flour for a nice color when frying.
12

Perfectly tangy and delicious, it takes 3-4 days. 😊 Want to try it together? 😘😊