Pai Giat Wong (Sticky Pork Ribs)
Sweet and sour pork ribs is a Cantonese classic. Simply put, it’s finger-licking good!
Ingredients 16
500 g pork spare ribs, cut into individual pieces
neutral-flavoured cooking oil, for deep-frying
cornflour (cornstarch), for coating
30 g garlic, finely chopped
60 g spring onions, finely chopped, plus extra for garnish
Marinade
1 tsp cornflour (cornstarch)
1 egg, lightly beaten
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 tbsp light soy sauce
2 tsp Worcestershire sauce
20 g soft brown sugar
2 tbsp water
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Method 8
To make the marinade, combine all the marinade ingredients in a large bowl.
Add the and set aside for at least 30 minutes to marinate.
Meanwhile, make the sauce. Combine all the , , , , , and 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 170–180°C/340–360°F.)
Lightly coat the marinated ribs with cornflour and deep-fry in batches until crispy and golden. Drain on paper towel.
In a clean wok, heat the extra cooking oil over medium heat. Fry the 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 and mix through.
Transfer the ribs to a serving platter. Top with to serve.
