A very juicy and tasty meat dish that can be cooked in 8-10 minutes - fried pork ribs in a pan. But this is only the time for frying the ribs, and before that they must be marinated for 1 hour to fill them with bright taste and spicy aromas. It is best to do this in advance; the meat can be left in the marinade for a longer time, for example, overnight, in order to fry delicious ribs with a golden crust for meat-eaters in the morning. By the way, the thicker the selected and peeled piece of meat with ribs, the more time it will need to fry. The recipe specifies one layer of pork on the bones (there are two or three).
For marinated pork for a long time, use only soy sauce and the usual classic spices. Do not add lemon or vinegar, as the acid very quickly penetrates deep into the meat fibers. If you plan to fry the meat after 1 hour of marinating, you can add a little acid to taste.
Ingredients:
Pork ribs - 500 g
Soy sauce - 70 ml
Salt and pepper to taste
Ground paprika - 0.5 tsp
Vegetable oil - 50 ml
Preparation:
1. Thoroughly clean the ribs from films and veins so that they do not twist the meat during the frying process. Remove excess grease if present. Rinse under running water to remove all dirt, dust and pieces of small bones left after cutting. Place on a board or plate, sprinkle with salt, ground black pepper and paprika (sweet) on both sides. If you like more bright and pungent dishes to taste, then add hot red pepper to the listed spices - a couple of pinches, but no more. Rub the meat with light pressure so that it absorbs all the aromas.
2. Pour the soy sauce into a deep bowl and place the pork ribs in it for 1 to 2 hours, turning them over from time to time to evenly soak. Do not add onion or garlic.
3. Preheat a heavy-bottomed skillet on the stovetop at maximum heat. Pour in vegetable oil and immediately reduce heat to medium. Place the marinated piece of meat and fry for 4-5 minutes on each side, covering the container with a lid to avoid splashing.
4. The readiness of the pork ribs is checked by lightly pressing with a fork or knife - the meat will spring slightly, blood or reddish juice will not stand out on its surface. The crust of fried pork should be golden brown. It is not necessary to fry the meat for more time - it will become dense and you will not be able to chew it; you will need to stew the ribs for at least 30-40 minutes in the broth.
5. Transfer the finished fried ribs from the pan to a dish or plate. Serve them hot and hot immediately to the table.
The meat is juicy, fried, soft. It goes well with any sauces, side dishes. Don't forget to serve a glass of chilled red wine!
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