Sweet and Sour Pork Ribs 紅燒排骨

 

Recently I just upgraded the private TV channels (Astro) to include few new channels. And i found one interesting channel mainly use Hokkien dialect (HHD). I am not interest on those drama but I love to watch their food show that more sharing on Hokkien cuisines. I learnt this sweet and sour pork ribs from a show that shared by a owner of a restaurant mainly serve Foochow cuisines. I know how to cook sweet and sour pork, but this recipe I tried has very nice and crispy deep fried pork ribs. Even the dish has cooled down, the deep fried pork ribs still taste a bit crispy.

 

 

This time I use a new part of pork, called bone-in pork belly ( butcher told me it called Chiak Hou Kuat) . The usual pork belly normally is boneless, but this bone-in pork belly is pork belly with the ribs intact. I found so interesting when I find this new part of pork from the butcher. And you have to make booking for this part as usually butcher will separate out pork belly and pork ribs and sell them separately.

 

 

 

What made it so crispy? Coat the pork ribs with two type of flour, first with tapioca flour or starch then with potato starch. Just thinly coat them will do.

 

 



 

According to this Foochow chef, usually Foochow people like to add fish sauce in their cooking, no salt is added. Anyway, I still added a bit of salt to have more flavour.

 

 

Sweet and Sour Pork Ribs 紅燒排骨 

600g pork spare ribs ( I use bone-in pork belly ), chopped into bite-size pieces

1/4tsp Chinese five spices powder

1/2tsp fish sauce

2tbsp tapioca starch

1 1/2tbsp potato starch 

1tbsp chopped garlic

2 small chili, sliced

1 small onion, wedges

1 small tomato, wedges

2 small green and yellow pepper (capsicum), wedges

1 spring onion, sliced

 

Seasonings (combine together in a mixing bowl to become sauce)

3tbsp tomato ketchup

1tbsp chili sauce

1tbsp sugar

1/2tsp salt

1tsp fish sauce

1/4tsp tapioca starch

3tbsp water

1/2tsp dark soy sauce 

 

Method

1. Marinate pork ribs with Chinese five spices powder and fish sauce for several hours.
2. Coat pork ribs with tapioca starch then coat with potato starch.
3. Heat enough cooking oil in a wok and deep-fry marinated pork ribs over high heat (due to the flour coating, the pork ribs will not brown so quickly even deep fry over high heat) until golden brown. Dish out and drained.
4. In a clean wok, add 2tbsp of deep fry oil and sauté garlic until fragrant. Add in small chili, onion, tomato, and green and yellow capsicum, sauté for 1min.
5. Pour in combined source, then followed by deep fried pork ribs. Quickly toss well to combine. Dish out and serve hot.

       Recipe by Sonia aka Nasi Lemak Lover