Pai Guai Wong (Sticky Pork Ribs ) - Recipe by Diana Chan
Ingredients
500 g pork spare ribs neutral-flavoured cooking oil, for deep-frying, plus
1 Tbs extra cornflour (cornstarch), for coating
30 g garlic, finely chopped
60 g spring onions (scallions), finely chopped
Marinade:
1 tsp cornflour (cornstarch)
1 × 70 g egg
2 tsp sesame oil
20 g fermented soybean paste (taucu)
1/2 tsp ground white pepper
Salt, to taste
Sauce:
40 g tomato sauce (ketchup)
20 g plum sauce
1 Tbs light soy sauce
2 tsp Worcestershire sauce
20 g soft brown sugar
Method
To make the marinade, combine all the ingredients in a large bowl.
Add the pork ribs and set aside for at least 30 minutes to marinate.
Meanwhile, make the sauce. Combine all the sauce ingredients with 2 tablespoons of water in a bowl.
Heat the cooking oil in a wok over medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170 C–180 C.
Lightly coat the marinated ribs with cornflour and deep-fry in batches until crispy and golden. Drain on a paper towel.
In a clean wok, heat the extra cooking oil over medium heat. Fry the garlic for 30 seconds to flavour the oil. Add the sauce and simmer over low heat for 10 minutes.
Add the fried ribs to the wok and simmer for up to a minute, coating the ribs in the sauce. Add the spring onions and mix through.
Transfer the ribs to a serving platter. Top with spring onions to serve.
