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Tuesday, July 25, 2017


This is an easy to prepare, tasty, delicious awesome pork ribs dish.
The original recipe uses deep frying method but I have tried with pan frying of meaty pork ribs.  The fried pork ribs are tender and blends well with the sweet and sourish sauce.  Marinating the ribs does help to tenderise them.
You can also use this recipe as filling for steamed whole pumpkin [steaming time - 30 minutes] which I did and it turned out nice.

Recipe adapted from Chinese Cuisine Cookbook with modifications

300 gm meaty pork ribs [choose the neck portion] – cut small pieces
¼ tsp of salt, msg, ground black pepper
½ tbsp of light soy sauce and wine
2 cloves garlic – chopped
1 ½ tbsp cornstarch
Sauce [Combined]
2 tbsp each dark vinegar and tomato sauce
½ tbsp sugar
Dash of sesame oil
2  tbsp water
  1. Season meaty pork ribs with marinade, then coat with cornstarch.  Leave for 1 hour.
  2. Combine the sauce ingredients.
  3. Heat a non stick wok with some oil, pan fry ribs until brown and cooked through.  Dish up.
  4. Remove excess oil from wok, then pour in the sauce.  Bring to boil until bubbly, return the fried ribs, toss to coat well.
  5. Dish up to serve.  Garnish with some coriander leaves.
Cookbook Countdown

I am sharing this post with Cookbook Countdown Event #19 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively


Phong Hong said...

Kimmy, your pork ribs are so ho chiak! Good idea to use as pumpkin filling and can eat the pumpkin as well.

Kimmy said...

Hi Phong Hong, killing 2 birds with one stone, hehehe! The pumpkin is sweet and goes well with the taste of this pork ribs dish. Great dish that can be presented in various ways.

kitchen flavours said...

Wow, two dishes in one go! I like this! Looks delicious!

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