Name: Crispy Mint Pork Ribs
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs Pork spare ribs, cut into 1-inch pieces; 2 tbsp Fish sauce; 4 cloves Garlic, minced; 1 tbsp Granulated sugar; 0.5 cup Cornstarch; 1.5 cups Fresh mint leaves; 3 cups Neutral frying oil; 1 tbsp Fresh lime juice; 1 piece Thai bird's eye chili, sliced

Main Dishes

Crispy Mint Pork Ribs

These succulent pork ribs are double-fried to achieve a glass-like crunch before being tossed with fragrant, translucent fried mint leaves and a zesty lime finish. It is a masterful balance of savory richness and herbaceous freshness that will transform your dinner routine.

Prep

20m

Cook

25m

Serves

Calories

485kcal

Qty	Ingredient
1.5 lbs 680 g	Pork spare ribs, cut into 1-inch pieces
2 tbsp 30 ml	Fish sauce
4 cloves 12 g	Garlic, minced
1 tbsp 12 g	Granulated sugar
0.5 cup 65 g	Cornstarch
1.5 cups 30 g	Fresh mint leaves
3 cups 710 ml	Neutral frying oil
1 tbsp 15 ml	Fresh lime juice
1 piece 2 g	Thai bird's eye chili, sliced

2 Method

Step 1. In a large mixing bowl, combine the pork rib pieces with fish sauce, minced garlic, and sugar. Let marinate at room temperature for at least 20 minutes.

Step 2. Add the cornstarch to the marinated ribs and toss thoroughly until each piece is heavily coated in a dry, white layer.

Step 3. Heat the oil in a deep wok or heavy-bottomed pot to 350°F (175°C). Fry the ribs in two batches to avoid crowding the pan. Cook each batch for about 8-10 minutes until golden brown and crispy. Drain on a wire rack.

Step 4. Once all ribs are fried, increase the oil heat slightly. Carefully drop the fresh mint leaves into the oil. Warning: they will splatter briefly. Fry for 10-15 seconds until they become translucent and crisp. Remove immediately with a slotted spoon.

Step 5. In a clean serving bowl, toss the hot ribs with the crispy mint, lime juice, and sliced chili. Serve immediately while the texture is at its peak.

·
Ask your butcher to cut the ribs across the bone into 'riblets' for the most authentic texture and faster cooking.
·
Ensure the mint leaves are completely dry before frying to minimize oil splatter.
·
For extra crunch, perform a second fry at a higher temperature (375°F) for 1 minute just before serving.
·
Serve with a side of jasmine rice to balance the saltiness of the fish sauce marinade.

? FAQ

Can I use an air fryer for this recipe?

Yes, you can air fry the ribs at 400°F for 15-18 minutes, but you will need to spray them generously with oil. The mint is best fried traditionally as it wilts in an air fryer.

What if I cannot find Thai bird's eye chili?

You can substitute with half a teaspoon of red chili flakes or a sliced serrano pepper for a similar heat level.

How do I know when the ribs are fully cooked?

Since they are cut small, 8-10 minutes of frying is usually sufficient. The internal temperature should reach 145°F, and the meat should slightly pull away from the bone.

Can I store leftovers?

Crispy ribs are best enjoyed immediately. If you must store them, use an oven or air fryer to reheat to maintain the crunch; avoid the microwave.