This dish bores a twinge of sweet and sourness which I much adores with a bowl of rice. Perhaps also for the fact that I can never resist anything that has to do with sweet and sour too !
And I need to sidetrack a bit here ! I am seldom in madness with K-drama, but the recent show that got everyone so heated is getting onto me as well !! Hahaha !! Now now now, you should know where I am getting into, right ? It’s none other than the “Descendants Of the Sun” !! Of course other than the gorgeous looking leads, the beautiful scenery and backdrops and the meaningful story line about saving lives in the war-torn country is certainly worth applauding ! Oh no, I find myself getting into sleepless nights again trying to catch up on the show when I am only at episode 3 at the moment !!
Coming back to the dish, the Peking Pork Ribs was something relatively easy to beef up. Getting some streaks onto the pork ribs allows the marinade to penetrate the meat better to bring out the taste. I don’t usually prepare pork ribs as a dish by itself often, but seeing the recipe containing some elements of the “sweet and sour” feel just make me tempted.
And if you need fresh pork ribs anytime, place your order through PurelyFresh online and have them deliver right to your doorstep at your convenience.
- 250g pork ribs
- some cooking oil
- 1 tsp minced garlic
- 1 tbsp light soya sauce
- ¼ tsp baking soda
- 1 tbsp corn flour
- 1 tsp sugar
- ¼ tsp pepper
- juice of 1 lime
- 1 tbsp tomato sauce
- 1 tbsp worchester sauce
- ½ tbsp maggi seasoning sauce
- ½ tbsp sweet rice vinegar
- 1 tbsp sugar
- ½ tbsp chili sauce
- 1 tbsp water
- Make a few streaks on the pork ribs and marinade the pork ribs with the marinade ingredients. Set aside to chill in the fridge for at least 1 hour.
- Heat up some cooking oil and deep fried the pork ribs till cooked and tender. This is first step of the deep frying which allows the pork ribs to be cooked and moisture is soaked in, allowing a tender interior.
- Drain the pork ribs on some paper towels and allow it to be cooled slightly.
- Return the pork ribs to the hot oil again and deep fried for a 2nd time. This allows the pork ribs to purge out the excess oil and achieve a crispier exterior.
- Drain the pork ribs on paper towels.
- Combine all the ingredients for the sauce in a small bowl.
- Use 1 tsp of the oil from the deep frying earlier and saute the minced garlic till aromatic.
- When the sauce starts to sizzle and boils, add in the pork ribs and mix well, ensuring the ribs are well coated with the sauce.
- Serve hot and garnish as desired.