Deep-fried "Lam Yu" Pork Rib

Ingredients:

8 pcs pork rib

3 cubes "lam Yu"/fermented beancurds (red)

2 tbsp Ginger Juice

2 tbsp chopped garlic

1 tbsp Shao Xing Wine/Rum

t tbsp Tapioca Flour

2 tbsp oil

1 Lime

Oil for deep-frying

Methods:

1. Marinate pork rib with ginger juice, wine, "Lam Yu" and flour for half a day (in a chiller)

2. Heat oil for deepfrying until little bubbles forms.

3. Reduce heat (to medium) and place in the marinated ribs slowly into hot oil. (do not stir)

4. Let it cook for 2 minutes before turning it round or it will stick and its juice leaked.

5. Continue frying until it turns golden brown in color and drain the oil with absorbent paper.

6. In a pan, add in 2 tbsp oil and stirfry garlic until lightly golden in color (not burnt) and quickly add in the ribs.

7. Briefly stir for a few seconds before arranging onto a platter. Squeeze some lime juice over it b4 serving.

Note: Its safer to fry the ribs longer. Itt will not be dry and tough as the ginger juice works as a meat tenderizer (for most red meat). Plus the cornstarch helps seals in its juice...