As part of the current European Quality Pork from Denmark campaign, Chef May Chow has created four recipes featuring Danish pork that are designed for making at home. Danish pork is available online at PARKnSHOP and city’super and in-store at Wellcome, YATA and other supermarkets across Hong Kong.
If you’ve never experienced the culinary glory of deep-fried cumin Danish pork baby-back ribs, you don’t know what you’re missing!
Watch the video tutorial:
Ingredients:
- 2 packs Danish pork baby-back ribs
- 1L brine (2 tbsp table salt + 1L water)
- cornflour, for dredging
- vegetable oil, for deep-frying
For the cumin spice blend:
- 1½ cups ground cumin
- ½ cup ground coriander
- 2 tbsp ground black pepper
- ¼ cup garlic powder
- 2 tbsp chilli powder
- ½ cup sugar
- ½ cup kosher salt
Method:
- Make a bowl of brine by adding 2 tbsp table salt to 1L water. Stir until completely dissolved.
- Trim the baby-back ribs by removing all the membranes.
- Cut the ribs and put them into the brine. Leave in the fridge for at least 6 hours.
- To make the cumin spice blend, put all the spices into a big bowl and mix well.
- Strain the ribs, then dredge them in cornflour. Let rest for a few minutes.
- In a big pot, heat up 2 inches of oil to 180–190°C for deep-frying.
- Dredge the ribs again (sprinkling the ribs with cornflour again before deep- frying will make them crispier) and fry them in batches for 2 minutes. Once they’re ready, rest for 3 minutes and fry for another 2 minutes, until they turn a light, golden brown color.
- Once the ribs are cooked, season to taste with the cumin spice blend (the rest can be saved for later use). Serve hot.
RELATED: The Best of European Pork in Hong Kong
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