King Ribs


This is one of the trios - King Ribs dish I mentioned in the stir fry bean sprouts with salted fish blog couples of days ago.

It is our childhood TOP favourite! My sister and I can do without the bean sprouts or the deep fried Soon Hock fish, but not this, it would be a HUGE disappointment if we don't get to eat this dish at our favourite Zhi Char stall.

The meat is so succulent and the sauce so appetising that leaves you wanting more.

It may look difficult to cook but just needs 2 simple steps.
It only involves marinating the meat and frying them in oil (how difficult can that be?) and stir frying the sauce (easy peasy!)

Traditionally, pork chop (loin attached to ribs and back bone) is used, some use boneless pork loin which I feel can be a little too dry and tough (solved this with some bashing with the meat tenderiser)
I am using pork collar here for its marble texture.

To get the sauce right, we cannot do without Leas and Perrine sauce and tomatoes sauce.

You will need:

4-5 slices of pork rib eyes or collar about 1.5cm thick
Oil enough to deep fry the meat slices

for Marinade
1 egg
1 tablespoon soy sauce
1/2 tablespoon dark sauce
1 teaspoon sesame oil
1 teaspoon sugar
3 tablespoon cornflour or custard powder
2 tablespoon water
1 teaspoon Chinese wine

3 tablespoon tomatoes sauce
1 1/2  tablespoon Leas & Perrin sauce
1 tablespoon chilli sauce
1 1/2 tablespoon brown sugar
1/2 teaspoon salt
1 teaspoon soy sauce
3 tablespoon water

1. Pound the meat with the meat tenderiser and add in the marinade.

2. Marinate the meat for at least 1 hour. I did mine overnight,

3. Heat up the wok with oil.Slip in the meat when the oil is hot.

4. Deep fry meat till cook, remove and set aside.

5. Drain off all the oil in the wok, add in the well-mixed sauce and bring to a boil.

6. Toss in the pork and coat well with the sticky sauce.

7. Dish and serve.

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