serves
4-6
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
Ingredients
- 500 g pork spare ribs, skin-off
- 3 cups (750 ml) vegetable oil, for deep frying
- 2-3 iceberg lettuce leaves, to serve
For the marinade
- ¼ tsp bicarbonate soda
- 2 tsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp grated ginger (juice only)
- 1 tsp chicken stock powder
- 1 tsp sesame oil
- 1 egg
- 2 tbsp corn starch
For the sauce
- 2 tsp corn starch mixed with ¼ cup water
- 2 tbsp tomato sauce
- 1 tbsp HP sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp plum sauce
- 1 tbsp rice vinegar
- 2 tsp sugar
Marinating time: 10 minutes
Instructions
- Chop the pork spare ribs into 3 cm pieces (your butcher may do this for you), then combine in a large bowl with the ingredients for the marinade. Mix well to combine, then marinate for 10 minutes.
- To make the sauce, combine the corn starch and water in a small bowl, then combine the remaining ingredients for the sauce in a separate medium bowl.
- Heat the oil for deep-frying in a large wok or medium saucepan to 180˚C. Deep-fry the pork for 4 minutes, turning occasionally, until browned and cooked through. Use a slotted spoon to transfer the pork to a wire rack to drain.
- Carefully pour off the deep-frying oil into a heat-proof container to cool, reserving 1 tbsp oil in the pan, then add the sauce ingredients (except for the starch mixture). Bring the sauce to a simmer and cook, stirring, until the sugar dissolves. Thicken with as much of the starch mixture needed to create a thick sauce, then toss the pork ribs through the sauce.
- Arrange the lettuce leaves on a large serving plate, then arrange the ribs over the lettuce. Serve immediately.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
The Cook Up with Adam Liaw
