Recipe Notes:

• This recipe also goes well with chicken.

• It is recommended to use the tomato paste. Tomato paste has a richer color and flavor.

• You could substitute potato starch with corn starch.

• It is recommended to use garlic powder. Coating the pork ribs pieces with a mixture of garlic powder and potato starch will give a crispier pork ribs when fried.

• You could substitute apple cider vinegar with distilled vinegar.

• Brown sugar will give the sauce a richer color and flavor. However, you could substitute brown sugar with other types of sugar that you prefer.

INGREDIENTS PORK RIBS KING

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(Serves 4-6 peoples)

✅️ ±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

METHOD OF PREPARATION:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.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.

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.

6. Transfer the pork ribs pieces immediately onto a serving dish. Top the pork ribs king with sliced chilies and spring onions to beautify. Serve the pork ribs king immediately with a warm bed of rice.

RECIPE PHOTO GALLERY