Added by: Norah Added on: December 28, 2019
## Season 4, Episode 2 ##
Hello everyone. Welcome to Norah’s Cooking Diary.
This is the 2nd video of Season 4. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends.
In this video I am going to share with you a Pork Ribs King (排骨王) recipe.
These mouth-watering, delicious, crispy and moist fried ribs covered with sweet and savory sauce with a hint of tanginess. They are packed with wonderful flavors and textures that will overwhelm you on every bite. Pork Ribs King is an extremely popular classic Chinese dish in Malaysia and Singapore, that tastes heavenly delicious and is also easy to prepare.
Happy cooking 😉
Several notes here to share with you:
Here is a quick rundown of the recipe:
±700 Gm Pork Spareribs (sliced into ±1.5cm thick)
1 Whole Egg
½ Tsp Salt
2 Tbsp Cooking Wine
200 Gm Potato Starch
2 Tbsp Garlic Powder
75 Gm Tomato Paste
85 Gm Brown Sugar
60 ml Apple Cider Vinegar
60 ml Worcester Sauce
200 ml Plain Water
1 Tsp Ground Black Pepper
60 ml Sesame Oil
1½ Cup Cooking Oil
Beat egg, salt and cooking wine together to mix well in a bowl and set them aside.
Cut the sliced pork ribs into approx. 6cm length. Pound each of the pork ribs pieces with a mallet to tenderize. Transfer the pounded pork ribs pieces into the bowl containing the egg mixture. Fold the ribs pieces in the egg mixture and set them aside to marinate for about 30 mins.
Add brown sugar, ground black pepper, tomato paste, apple cider vinegar, Worcester sauce and plain water into a bowl. Stir the mixture until the sugar are fully dissolved and mixed well. Keep them aside until needed.
Add potato starch and garlic powder in a food storage container. Stir the mixture together with a spoon until they are combined well.
After 30 minutes, add the marinated pork ribs pieces to the flour mixture in small batches in a single layer. Carefully shake the food storage container to let the flour mixture stick onto the pork ribs pieces. Add another layer of the pork ribs pieces to the flour mixture and cover the food storage container with its lid. Shake the food storage container to let the flour mixture stick onto the pork ribs pieces generously. Remove the lid of the food storage container. Repeat the process until all the pork ribs pieces are added. Mixing the ribs with the flour mixture in the food storage container this way will allow the ribs pieces to be coated evenly and neatly.
Heat up the cooking oil in the stir fry pan over MEDIUM heat until it is hot.
Fry the pork ribs pieces in small batches at any one time. Crowding will cause the oil's temperature to drop and the meat will end up greasy. Fried the pork ribs for about 8 minutes until they turn into golden color. Flip the pork ribs once in between the cooking time. Transfer the fried ribs into a dish and remove the bits and pieces from the oil with a slotted spatula before adding the next batch of ribs pieces to continue frying.
After frying all the rib pieces, reduce the heat to LOW and remove the cooking oil from the pan with a ladle leaving about 3 Tbsp of cooking oil in the stir fry pan. Add the sauce prepared earlier to the pan and bring them to a boil over HIGH heat.
Once the sauce is boiling reduce heat to MEDIUM and continue to simmer for about 5 minutes. Stir the sauce frequently with a stir fry spatula until they become slightly thicker and richer in color. Add the sesame oil into the pan and continue to stir the sauce for 1 min to mix well.Add the fried pork ribs pieces into the pan. Quickly stir the pork ribs pieces to coat with the sauce and then increase the heat to HIGH. Leave the pork ribs to simmer in the sauce over HIGH heat for about 30 sec. This will further thicken the sauce.
Happy cooking 😉🧡