Recipe Ingredient
- 600-700g pork ribs (pai kuat), cut into 5cm lengths
- Oil for deep-frying
- (A) (mixed together)
- 2 pieces fermented red beancurd (nam yee), mashed with a spoon
- 1 tbsp Shao Hsing Hua Tiau wine
- Gravy (B)
- 1 tsp light soya sauce
- 2 tbsp tomato sauce
- 1 tsp dark soya sauce
- 1/4 tsp pepper
- 1½ tbsp sugar
- 1 tbsp oyster sauce
- 250ml water
- 1 tbsp chicken stock
- 1 tsp Shao Hsing Hua Tiau wine
Instructions
- Wash and trim off excess fat from the pork ribs then marinate with ingredients (A) for at least 3-4 hours or preferably overnight in the refrigerator.
- Heat oil in a wok for deep-frying and fry pork ribs for 3-4 minutes.
- Remove and drain from oil. Combine gravy ingredients (B) in a saucepan and bring to a gentle simmering boil.
- Add in pre-fried pork ribs. Reduce the heat and simmer for 45-60 minutes or until meat is just tender.
