From: Chef Eid, Typhoon, Santa Monica, CA. Yield: 2 appetizer servings. 1 lb. pork ribs 1 Tbsp. fried garlic (recipe follows) 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 2 Tbsp. fish sauce 2 Tbsp. sugar 1 tsp. ground black pepper 3 fl. oz. water Fried Garlic: 1 cup garlic, finely chopped 11/2 cups vegetable oil For fried garlic: Heat oil in a wok over medium heat. Stir-fry garlic until light brown and crisp. Drain on paper towel and keep in a tightly closed jar. For garlic short ribs: Cut ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.