INGREDIENTS:
- 4 pork ribs (each about 100g)
- enough cooking oil for deep frying
- ½ egg yolk, beaten
- 4 tbsp cornflour
- 1 chicken stock cube
- 1 litre of water
- 30g rock sugar
- 10g light soy sauce
- 30g oyster sauce
- 2 tbsp shao xing rice wine
- 20g black glutinous rice
- 2 bay leaves
- 1 dried chilli
- 100ml water
- 65g sugar (reduced from 120g)
- ½ tsp salt
- 20g brown sugar
- 3 tbsp white vinegar
- 4 tbsp sweet chilli sauce
- 4 tbsp tomato sauce
- Combine the ingredients of (A) in a pot. Add the pork ribs, cover and simmer over low heat for about 1 hours, or until the ribs are tender. Remove the ribs and discard the liquid.
- Heat the oil for deep-frying. Dip the ribs into the egg yolk, then coat them with cornflour, shake off the excess and deep fry until golden brown. Drain well and set aside.
- Combine the ingredients for the sweet and sour sauce in a wok and cook it over low heat until the sauce is just heated through. Add the deep fried pork ribs and mix to coat well.
- Serve the ribs garnished with spring onion and a bowl of plain white rice.
Source: Vi-Vian's Food Blog
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