This Dish is So Addicting!!! Boneless Pork Spare Ribs - Ultimate Crunch Recipe

This Dish is So Addicting!!! Boneless Pork Spare Ribs - Ultimate Crunch Recipe People love Chinese spare ribs but they don't always like to deal with the bones. So I've come up with a recipe that solves that problem. They have all the flavour, tenderness and fun of traditional spare ribs but without the inconvenience of the bone. To do this I'm actually using pork shoulder steaks instead of actual ribs but they are so good, you won't tell the difference! They are crispy and crunchy on the outside and tender and succulent on the inside with a delicious, meaty flavour too! Great for any occasion - Enjoy! You can purchase the kit and ingredients I use from these Amazon Affiliate Links. It doesn't cost you any extra but purchases help to support my channel as I get a small commission from every purchase. Check out more recipes, news and merch at https://www.chowwithlau.com/ Instagram @Chowwithlau FaceBook: Chow With Lau e: hello@chowwithlau.com Support my channel: https://www.patreon.com/c/chowwithlau My wok https://amzn.to/3oHPSyW My ladle and spatula set https://amzn.to/3aidt0S My knife set https://amzn.to/3uRPlLH My chopping board https://amzn.to/3BkKEMR Lee Kum Kee Premium Light Soy Sauce https://amzn.to/2YoubsA Lee Kum Kee Premium Dark Soy Sauce https://amzn.to/3Fn75DH Rice https://amzn.to/2WQbDkF Camera https://amzn.to/3DlZYtg Tripod https://amzn.to/3mugUY0 Microphone https://amzn.to/3adICCq Lighting https://amzn.to/306IvXB My editing computer https://amzn.to/3FGd3Q3 My monitor https://amzn.to/3BAmyhf My wireless keyboard https://amzn.to/3FBBwGx My wireless mouse https://amzn.to/3oWYqSO My workstation https://amzn.to/3FIz80r For 3-4 people you will need: 3 pork shoulder steaks 200g self raising flour 50g plain flour 2 medium eggs 3 tsp garlic powder 2 tsp paprika 3 tsp salt 2 good pinches of white pepper Approx 1.5 litres cooking oil for deep frying Intro 0:00 Prepping the pork 01:21 Flavouring the pork 02:05 Making the batter 03:00 The frying 06:20 The tasting 10:03