24 Hour Thai Street Food Challenge in Bangkok

Ingredients

• 500 g Pork Ribs (boneless, cut into bite‑size pieces)
• 2 Tbsp Oyster Sauce (Chinese brand, adds umami)
• 1 Tbsp Light Soy Sauce (low‑sodium preferred)
• 4 cloves Garlic (minced)
• 1 tsp Black Pepper (freshly ground)
• 2 cup Vegetable Oil (for deep frying, high smoke point)
• 1 cup Glutinous (Sticky) Rice (cooked, for serving)

Instructions

1. Prepare the Marinade

   In a mixing bowl combine oyster sauce, light soy sauce, minced garlic, and ground black pepper. Stir until well mixed.

   Time: PT3M

2. Marinate the Pork

   Add the bite‑size pork pieces to the bowl, toss to coat thoroughly. Let it sit for 10 minutes at room temperature.

   Time: PT10M

3. Heat the Oil

   Pour vegetable oil into the wok to a depth of about 2‑3 inches. Heat over medium‑high heat until it reaches 180 °C (350 °F).

   Time: PT5M

   Temperature: 180°C

4. Deep Fry the Pork

   Working in small batches, carefully lower the marinated pork into the hot oil using tongs. Fry for 3‑4 minutes until the edges are caramelized and the meat is cooked through.

   Time: PT4M

   Temperature: 180°C

5. Drain and Rest

   Remove the fried pork with a slotted spoon and place on paper towels to drain excess oil. Let rest for 1 minute.

   Time: PT2M

6. Serve

   Arrange the crispy pork ribs on a serving plate alongside a small bowl of warm sticky rice. Enjoy immediately while hot.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g