Print-King Do Pai Kuat

INGREDIENTS

Main :

  • 12 individual Pork Spare Ribs – trimmed off excess fat and back-membrane, cut to about 3 inches long.

Steaming :

  • Coarsely grounded Black Pepper, Salt and Shaoxing wine.

Marinating :

  • Light Soy, Sesame oil, Shaoxing wine, Oyster sauce, minced Garlic/Ginger, Salt, Sugar, White Pepper, an Egg and a small amount of Flour (just to give it a slight crunchy coating). All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!

Sauce :

  • The all-important Chinese Black Vinegar and Sugar (Rock or Brown), Light Soy, Sesame oil, Shaoxing wine, Oyster sauce, Salt, a touch of Tomato Ketchup and Thai Sriracha Chili sauce (optional). A little water. Cornflour mixture (with water) in a separate bowl. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice (no rocket scientific measurement here). Always taste your Seasoning !!!
METHOD

Add Steaming Ingredients and Ribs, mix well and steam for 30-mins. This step is optional but The VianD do this to help tender the Ribs.

Remove the ribs and pad-dry. Keep the liquid generated from the steaming for the sauce. Add Marinating Ingredients, mix well and let it sit for at least a couple of hrs or better still over-nite. Using the liquid generated from the steaming, mix all the Sauce Ingredients (add water if too little). Cornflour mixture (with water) in a separate bowl. Set aside.

Make sure the Ribs are at room temperature (out of the Fridge for at least an hr). Deep-fry the Ribs on medium-heat till golden brown. Let it sit a while to drain excess oil. Heat the Sauce mixture in medium-heat. Reduce it to ur prefered consistency. At this point, have another taste of the sauce, U can still adjust the balance of the flavors. U can add the Corn-starch mixture to help the thickening process. Add the Ribs and gently mix and toss well. Make sure all the Ribs are generously coated by the sticky sauce. Plate and serve with white rice.

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