Deep fried pork in chili garlic salt

Hi, all! It's been so long since my last update, but as the saying goes, "better late than never", right? I've just been so busy, really. I hope you understand. I was actually so surprised to see that the site viewing counter rise to 6,500+ views! It's amazing. I never expected to have so many readers. Thank you so much to each and everyone of you. To make it up, here is a very good recipe I'm sharing with you! I hope you like it!

You know those deep fried pork in that yummy chili oil things in a lot of Chinese restaurants? For dinner today, I tried to make it myself, and voila! I succeeded. There's still some room for improvement, of course, but it definitely was real tasty! My family and I enjoyed it a lot.

Ingredients

1 inch ginger (peeled)

1/2 kilo pork ribs

rock salt

black pepper

1 egg (beaten)

3 small red chilis, sliced

4-5 garlic cloves, minced

Marinade

soysauce (just enough to cover the ribs, but not too much the ribs can swim in it)

half a lemon or 2 calamansi (juice)

salt, pepper, ginger

Coating (mix together. 1.5 cornstarch: 1 garlic powder: X chili powder)

cornstarch

garlic powder

7 spice powder/spicy chili powder

Directions

1. Put the ginger, ribs, and a dash of salt in a pot of water and boil until the ribs are tender.
2. Take out the ribs and ginger from the pot and put aside. You may discard the water.
3. Marinate the ribs in soysauce, some lemon/calamansi juice, salt, pepper, and the remaining ginger for atleast 40 minutes
4. After the 40 minutes are up, dip the marinated ribs in the beaten egg and coat with the coating
5. Fry this in medium-high heat, enough to get the coating crispy and light brown. Put aside.
6. Discard 3/4 of the used oil from the pan/wok, lower heat.
7. When the pan/wok is no longer so hot, saute 1-2 tbsp of rock salt, chili, garlic. until garlic begins to brown and the oil begins to evaporate.
8. If oil is too little, add a little bit more, put heat to medium and then mix in the ribs and some of the remaining marinade. Don't be afraid to add more salt, pepper, or spice powder, if you want!
9. Toss in pan/wok until ribs turn a darker shade of brown (but before it burns, of course!).
10. Serve with some vinegar and RICE!

What's great with this recipe is you can use the same style of preparation to other meat like chicken or fish or even tofu (but for tofu, fish and chicken fillet cuts, no need to boil anymore since it cooks quickly)! Enjoy! :)