Chinese Style Lemon Glazed Pork Riblets

This Chinese style lemon glazed pork riblets is one that you do not want to miss. It is juicy and savory, yet it’s also sweet and tangy at the same time. What an explosion of flavor dancing in your mouth! This dish will make you keep devouring the riblets until its last bit.

This lemon glazed pork riblets might look fancy or complicated to make, but it’s actually quite easy to make it at home. You simply marinade the pork ribs, wait for at least two hours, coat the ribs, then fry them. In the meantime, you make the sauce in a different pan, mix all the ingredients, then add the corn-starch mixture. When it’s bubbly, add the fried riblets. Ta-da… your delicious lemon glazed riblets is ready. Simple, isn’t it? For other pork recipe, you can try salt and pepper riblets recipe.

Tip: When making the corn starch mix (corn starch plus water), use room temperature or cold water. Do NOT use hot water as it will be lumpy. The purpose is to thicken your sauce or soup.

Ingredients:

• 1 lb pork riblets
• ½ teaspoon salt
• 1 teaspoon white pepper
• 1 teaspoon five-spice powder
• 2 tablespoon rice wine

Coating

• ½ cup all-purpose flour
• ½ cup rice flour
• Oil to fry

Lemon Sauce

• 1 lemon (squeeze ½ lemon for its juice and take ½ lemon for its zest)
• ½ cup chicken stock
• 4 tablespoon sugar
• 1 tablespoon corn starch + 3 tablespoon water

Directions:

• Clean the pork riblets and cut into smaller pieces (cut lengthwise in half across bones)
• In a large bowl, marinade the pork riblets with salt, white pepper, five-spice powder and rice wine. Cover and set aside into the fridge for at least 2 hours.
• Mix all-purpose flour and rice flour.
• In the meantime, heat up the oil into a deep pot or deep fryer. Drench each pork riblets into the coating.
• Once the oil is hot, add the coated riblets into the fryer. Fry for about 20 minutes.
• Remove the pork riblets from the heat and set aside.
• Let’s make the lemon sauce.
• On another skillet or pan, add chicken stock, lemon juice, lemon zest, and sugar. Give it a good stir.
• In a small bowl, mix corn starch and room temperature water first, then add the starch mix to the skillet.
• Once it’s thickened, add the fried pork riblets onto the skillet and mix it up until all is coated well with the lemon sauce.
• It’s best to serve and consume it immediately. If you wait longer, it won’t be as crispy as you would like it to be.