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Salted egg yolk pork ribs on a white plate, coated in golden sandy salted duck egg yolk sauce

Salted Egg Yolk Pork Ribs (咸蛋黄排骨): Golden Crisp Ribs, Savory Yolk

Lin
Salted egg yolk pork ribs pair juicy, pan-fried ribs with a golden, sandy salted duck egg yolk coating that clings to every piece. The result is crisp outside, tender inside, and richly savory with a faint hint of sweetness.
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Prep Time 15 minutes
Cook Time 20 minutes
Soaking Time 8 hours
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Chinese
Servings 4 servings
Calories 520 kcal

Equipment

  • Wok
  • Cutting Board
  • Slotted Spoon

Ingredients
  

For the Ribs

  • 500 g pork ribs cut into 1-inch pieces
  • 30 g Shaoxing wine or dry sherry
  • 30 g light soy sauce or tamari
  • 10 g dark soy sauce for color
  • 1 g Sichuan peppercorn powder freshly ground
  • 10 g cornstarch for the coating
  • 10 g all-purpose flour for the coating

For the Salted Egg Yolk Coating

  • 12 pieces salted duck egg yolks roasted
  • 6 cloves garlic peeled
  • 5 g ginger sliced
  • 50 g neutral oil for frying the yolk

For Pan-Frying

  • 50 g neutral oil for the pan

Instructions
 

  • Preheat the oven to 350°F (180°C) and place the 12 salted duck egg yolks on a baking tray, then roast them at 350°F (180°C) for about 15 minutes.
    Preheat the oven to 350°F (180°C) and place the 12 salted duck egg yolks on a baking tray, then roast them at 350°F (180°C) for about 15 minutes.
  • Take the roasted yolks out of the oven and let them cool completely before using.
    Take the roasted yolks out of the oven and let them cool completely before using.
  • Put the pork ribs into a steaming basket, add enough water to cover them, and wash for 5 minutes at 122°F (50°C) on speed 5.
    Put the pork ribs into a steaming basket, add enough water to cover them, and wash for 5 minutes at 122°F (50°C) on speed 5.
  • Rinse the ribs clean under running tap water and set them aside to drain.
    Rinse the ribs clean under running tap water and set them aside to drain.
  • Place 4 of the roasted salted egg yolks, the garlic, and the ginger into the main pot of the food processor.
    Place 4 of the roasted salted egg yolks, the garlic, and the ginger into the main pot of the food processor.
  • Blend for 5 seconds on speed 6 until finely chopped.
    Blend for 5 seconds on speed 6 until finely chopped.
  • Add the pork ribs and the Sichuan peppercorn powder to the pot.
    Add the pork ribs and the Sichuan peppercorn powder to the pot.
  • Pour in the 30 g of Shaoxing wine.
    Pour in the 30 g of Shaoxing wine.
  • Pour in the 30 g of light soy sauce.
    Pour in the 30 g of light soy sauce.
  • Pour in the 10 g of dark soy sauce.
    Pour in the 10 g of dark soy sauce.
  • Add the 10 g of cornstarch.
    Add the 10 g of cornstarch.
  • Add the 10 g of all-purpose flour.
    Add the 10 g of all-purpose flour.
  • Mix for 30 seconds on reverse speed 2 until everything is evenly combined.
    Mix for 30 seconds on reverse speed 2 until everything is evenly combined.
  • Pour the coated ribs out into a bowl.
    Pour the coated ribs out into a bowl.
  • Marinate the ribs for about 1 hour, then clean the main pot.
    Marinate the ribs for about 1 hour, then clean the main pot.
  • Take a non-stick pan, add a suitable amount of oil and heat it to 350°F (180°C), then place the marinated pork ribs into the pan.
    Take a non-stick pan, add a suitable amount of oil and heat it to 350°F (180°C), then place the marinated pork ribs into the pan.
  • Pan-fry the ribs until they turn golden brown.
    Pan-fry the ribs until they turn golden brown.
  • Continue frying for another 3 to 4 minutes until the ribs are fully cooked.
    Continue frying for another 3 to 4 minutes until the ribs are fully cooked.
  • Keep frying until the ribs are cooked all the way through.
    Keep frying until the ribs are cooked all the way through.
  • The color should be glossy and red, and the edges should already have that crisp, caramelized texture that looks so appetizing.
    The color should be glossy and red, and the edges should already have that crisp, caramelized texture that looks so appetizing.
  • Put the remaining roasted salted egg yolks into the main pot.
  • Blend for 5 seconds on speed 8 until the yolks are finely crushed.
    Blend for 5 seconds on speed 8 until the yolks are finely crushed.
  • Use a spatula to scrape the ingredients down to the bottom of the main pot.
    Use a spatula to scrape the ingredients down to the bottom of the main pot.
  • Add the 50 g of oil.
    Add the 50 g of oil.
  • Cook for 5 minutes at 248°F (120°C) on speed 1 to bloom the yolk into a fragrant sauce.
    Cook for 5 minutes at 248°F (120°C) on speed 1 to bloom the yolk into a fragrant sauce.
  • Add the pan-fried pork ribs to the yolk sauce.
    Add the pan-fried pork ribs to the yolk sauce.
  • Toss for 10 seconds on reverse speed 1.5 until every rib is coated.
    Toss for 10 seconds on reverse speed 1.5 until every rib is coated.
  • Remove the ribs from the pot.
    Remove the ribs from the pot.
  • Arrange the ribs on a serving plate.
    Arrange the ribs on a serving plate.
  • It looks incredibly appetizing and makes you want to dig in right away.
    It looks incredibly appetizing and makes you want to dig in right away.
  • The moment salted egg yolk turns sandy is a delicate one, and the food processor holds the temperature in exactly the right range so the yolk cooks up dense, fluffy, and creamy as it clings to the ribs without ever tasting heavy.
    The moment salted egg yolk turns sandy is a delicate one, and the food processor holds the temperature in exactly the right range so the yolk cooks up dense, fluffy, and creamy as
  • This is one of those dishes that gets compliments at the table even though it really was not much work.
    This is one of those dishes that gets compliments at the table even though it really was not much work.
  • The ribs are not deep-fried over a roaring flame, yet they come out crisp outside and tender inside, and when you bite through the golden sandy coating the meat is still juicy, savory with a faint numbing tingle of Sichuan pepper that keeps you reaching for more.
    The ribs are not deep-fried over a roaring flame, yet they come out crisp outside and tender inside, and when you bite through the golden sandy coating the meat is still juicy, sav
  • Savory, crisp, tender, with a subtle milky sweetness on the finish.
    Savory, crisp, tender, with a subtle milky sweetness on the finish.

Notes

Tips: Roast the salted egg yolks first and mash them while warm — warm yolks break down into that sandy, foaming sauce far more easily than cold ones. Keep the pan heat moderate when you toss the ribs with the yolk; too hot and the yolk turns grainy and bitter instead of creamy.
Food Safety: Pork ribs should reach a safe internal temperature of 145°F (63°C) and rest for 3 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat to 165°F (74°C).
Allergen Notice: Contains soy and wheat (flour). Salted duck egg yolks are eggs. Check your soy sauce and flour labels if you are cooking gluten-free.
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Keyword golden salted egg yolk ribs, pan-fried pork ribs, salted duck egg yolk sauce, salted egg yolk pork ribs, 咸蛋黄排骨