Pork riblets, a small cut from the upper part of the rib cage, are famous for being delicious and affordable. They are often less expensive than more significant cuts of pork ribs or premium cuts like chops or tenderloin. The affordability makes them popular for several world cuisines, including Asian.
Pork riblet is a sought-after ingredient for various dishes throughout Asia. Every sub-national cuisine has a pork riblet specialty, reflecting the diverse culinary traditions of the region. Korean, Japanese, Thai, Vietnamese, Filipino, and Indonesian interpretations of pork riblet dishes exist. In Korean cuisine, pork riblets are often marinated and grilled to make dishes like "Daeji Galbi." It's marinated and grilled pork riblets. Filipino cuisine often uses pork riblets in stews like "Sinigang," a sour soup, or "Adobo," a dish made with soy sauce, vinegar, and garlic. In several Asian countries, people have come up with creative ideas to elevate the taste of this budget-friendly cut.
This Asian pork riblets recipe is Chinese-inspired. There are many dishes in Chinese cuisine starring pork riblets. The Chinese use this cut in soups, stir-fries, grills, and barbecues. Our recipe uses the stir-fry method. With this finger-licking good Asian pork riblets recipe, you learn to add new taste layers to an already delicious meat cut.
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Ingredients
Base ingredients
- Pork riblets — 4 pounds, cut into pieces
- Vegetable oil — 2 tbsp.
- Garlic — 2 cloves, minced
- Root ginger — 1 tsp., grated
- Soy sauce — ¼ cup
- Hoisin sauce — ¼ cup
- Brown sugar — 2 tbsp.
- Hot chili sauce — 1 tbsp.
- Rice vinegar — 2 tbsp.
- Lemon juice — 2 tbsp.
- Ground Chinese five-spice — 1 tsp.
- Ground black pepper — ½ tsp.
- Paprika — ½ tsp.
Serving ingredients
- Green onions — 4 tbsp.
- Sesame seeds — 4 tbsp.
Instructions
- Whisk together the soy, hoisin, chili sauces, brown sugar, rice vinegar, lemon juice, garlic, ginger, and five-spice powder in a bowl. This mixture is for both the marinade and the glaze.
- Place the pork riblets in a resealable plastic bag or a shallow dish. Pour half of the marinade over, making sure the riblets are well coated. Reserve the remaining marinade for later.
- Seal the bag or cover the dish and let the riblets marinate in the refrigerator for at least 1 hour. Heat a large wok over medium-high heat. Add the vegetable oil.
- Remove the riblets from the marinade and shake off any excess. Season the riblets with ground black pepper and paprika.
- Place the riblets in the hot wok in a single layer. Cook for 3-4 minutes on each side or until the riblets are browned and cooked. Do this in small batches to avoid overcrowding the pan.
- Once the riblets are cooked, pour the reserved marinade into the pan. Allow the sauce to simmer and cook for about 5 minutes or until the sauce thickens and becomes glossy.
- Transfer the sticky glazed riblets to a serving plate. Garnish with chopped green onions and sesame seeds.
Substitutions
- Soy sauce — This recipe for Asian pork riblets calls for regular soy sauce. Regular soy sauce can be salty. If, however, you use low-sodium soy sauce, add one teaspoon of salt to season the riblets.
- Brown sugar — Some Asian pork riblets recipes use honey instead of brown sugar. If that is also your choice, you can replace brown sugar with the same amount of honey.
Variations
- Make it a complete meal — If you have leftover rice, you can use it to serve a whole meal with proteins and carbs. After you take the riblets out from the wok, reheat the rice. That way, the flavors of the riblets will infuse into the rice. Serve the rice on the side.
Equipment
- Measuring spoons and cups
- Chopping board
- Mixing bowl and hand whisk
- Knife
- Grater
- Resealable plastic bag
- Wok pan
- Stove
Storage
- To refrigerate leftover pork riblets, allow them to cool to room temperature before placing them in an airtight container or wrapping them tightly with plastic wrap. They can be safely refrigerated for 3-4 days.
- You can store leftover pork riblets in the freezer for 2-3 months, provided you keep them properly. It is recommended to use an airtight container or heavy-duty freezer bags. Take care with the defrosting and reheating steps.
Pro Tips
- The quality and freshness of the pork riblets you buy will affect the dish's taste. It's best to get help from a professional butcher. It's best to check for color and appearance for yourself, though. Be careful with marbling and bone/meat ratio. The riblets should have visible streaks of fat throughout the meat.
- You can prepare the marinade ahead. If you have time, it is best to do so. You can refrigerate the marinated riblets for about 24-36 hours. The extended waiting period will let the flavors in the marinade infuse more into the riblets.
New Year's Asian Pork Riblets Recipe: Flavorful & Tender
Many countries throughout Asia deliciously interpret pork riblets in their own way. This one finds it's inspiration from China. Follow this Asian pork riblets recipe and enjoy the sticky glazed riblets in the comfort of your home.
Equipment
- Mixing bowl and hand whisk
- Grater
- Resealable plastic bag
- Wok pan
Ingredients
Base ingredients
- 4 pounds Pork riblets cut into pieces
- 2 tbsp. Vegetable oil
- 2 cloves Garlic minced
- 1 tsp. Root ginger grated
- ¼ cup Soy sauce
- ¼ cup Hoisin sauce
- 2 tbsp. Brown sugar
- 1 tbsp. Hot chili sauce
- 2 tbsp. Rice vinegar
- 2 tbsp. Lemon juice
- 1 tsp. Ground Chinese five-spice
- ½ tsp. Ground black pepper
- ½ tsp. Paprika
Serving ingredients
- 4 tbsp. Green onions
- 4 tbsp. Sesame seeds
Instructions
- Whisk together the soy, hoisin and chili sauces, brown sugar, rice vinegar, lemon juice, garlic, ginger, and five-spice powder in a bowl. This mixture is for both the marinade and the glaze.
- Place the pork riblets in a resealable plastic bag or a shallow dish. Pour half of the marinade over, making sure the riblets are well coated. Reserve the remaining marinade for later.
- Seal the bag or cover the dish and let the riblets marinate in the refrigerator for at least 1 hour. Heat a large wok over medium-high heat. Add the vegetable oil.
- Remove the riblets from the marinade and shake off any excess. Season the riblets with ground black pepper and paprika.
- Place the riblets in the hot wok in a single layer. Cook for 3-4 minutes on each side or until the riblets are browned and cooked. Do this in small batches to avoid overcrowding the pan.
- Once the riblets are cooked, pour the reserved marinade into the pan. Allow the sauce to simmer and cook for about 5 minutes or until the sauce thickens and becomes glossy.
- Transfer the sticky glazed riblets to a serving plate. Garnish with chopped green onions and sesame seeds.
Video
Notes
- The quality and freshness of the pork riblets you buy will affect the dish's taste. It’s best to get help from a professional butcher. It’s best to check for color and appearance for yourself, though. It is also best to be careful with marbling and bone/meat ratio. The riblets should have visible streaks of fat throughout the meat.
- You can prepare the marinade ahead. If you have time, it is best to do so. You can refrigerate the marinated riblets for about 24-36 hours. The extended waiting period will let the flavors in the marinade infuse more into the riblets.
Nutrition
Nutrition Facts
New Year's Asian Pork Riblets Recipe: Flavorful & Tender
Amount per Serving
Calories
1239
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
5
g
Cholesterol
1
mg
0
%
Sodium
1096
mg
48
%
Potassium
212
mg
6
%
Carbohydrates
22
g
7
%
Fiber
3
g
13
%
Sugar
13
g
14
%
Protein
5
g
10
%
Vitamin A
457
IU
9
%
Vitamin C
6
mg
7
%
Calcium
177
mg
18
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
Ex-corporate worker turned world traveler and foodie, Shai Cohen explores diverse cultures and cuisines. Follow his adventures and culinary expertise as he inspires others to chase their dreams. Read more about Shai Cohen.
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