Deep-fried babyback ribs. I’ll repeat that, deep-fried babyback ribs.
Now, I don’t know if this is something that you can only get in China or what, but I do know that I’ve never seen anything like it in America.
I’m not sure if they were roasted beforehand or not, but either way they were delicious. What I do know is that they were ribs that were breaded and fried. If I had to describe them, I’d say it was like a cross between a chicken wing and ribs. If only they’d have been covered in hot sauce and served with ranch dressing, they’d have been perfect. Uh-oh, did I just find a new Super Bowl food? I think maybe I did.
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Well, I am thinking we need to get a whole hog or pig and i can butcher is. We ca then cook the ribs in the style of carnitas which is just slow braising or slow roastin at 180 degrees and then fry them after. the meat fried in lard for some time, maybe bacon fat if we can accumulate enough. Usually it is done with the butt of the hog, but i figure the loin just the same could be done.
Yes, yes, yes, yes, yes. I agree with all of that. Cooking pork in its own juices is always good, but then ADDING bacon fat? Love it.
I don’t know if the flavor is appropriate here though. Especially because the flavor will be lost. Were these fried from raw state? Now to just find a whole, or half a hog.
Brendan, if you can actually find one of those hog things, maybe we can use it to make Evan’s transition from China a little easier. You can take the hog to mom & dad’s house Sunday and kill it on the front steps while it barks and squeals for mercy.
Then you can drag it into mom & dad’s kitchen & just butcher it on the floor (put newspaper down first, obviously) Then you can fry, saute, smoke, grill and carnita the poor thing 26 different ways and we can all eat pork until we don’t feel good.
Count me in…I’ll bring the Tsing Tao
Thanks, but no thanks. No barking or squealing on my front porch. Take it to Gramma’s house.
Your mom was trying out grampa’s computer while Isabelle and Andrew and I were playing in the basement when she wrote this–didn’t know she offered our house. Think it will be a better idea to have deviled eggs, turkey and dressing–the works, also Peanut Blossom cookies with the Hersey kiss on top. We are anxoius to see you!!!!! You and Kiel have a safe trip home!!!!!!!
Brendan – don’t know if they were raw or not. I think they were probably cooked first though, but that’s the problem with food over here, when there is something that I love, I always have to figure it out on my own.
Adam – I love that idea. but no newspaper, that’s just doing some american bastardizing… and if you got the tsingtao, i’ll bring the rice wine.
Mom and Gramma – first, nothing goes better with fresh pork than deviled eggs, so we’re good there. second, adam’s right, the reverse culture shock for me will only be blunted by butchering a pig. if not that though, i can settle for a chicken and a duck, deal?
i just want to try to eat a whole pig to myself. mmmm, meat sweats.