Salted Egg Yolk Pork Ribs 咸蛋排骨
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Chinese
Serves: 3
  • 500g pork ribs
  • 5 salted egg yolks, cooked and slightly mashed
  • 3 sprigs curry leaves
  • 2 chilli padis
  • 1 tbsp minced garlic
  • 1 tbsp butter / cooking oil
  • some cooking oil (for frying the pork ribs)

For the Pork Ribs Marinade:
  • 1 tbsp light soya sauce
  • ½ tbsp oyster sauce
  • 1 egg
  • ½ tsp baking soda
  • 2 tbsp corn flour

For the Sauce (Stir and mix well till the custard powder is all dissolved):
  • 1 tbsp custard powder
  • 70ml of water
  • 2 tsp sugar
  1. Poke the ribs with a skewer all over and season the pork ribs with the marinade ingredients overnight.
  2. Heat up some cooking oil for deep frying the pork ribs. Using a skewer to test whether the pork ribs are ready. Usually pork ribs are more tough and takes a longer time to be cook than usual poultry. If the skewer can cut through the meat easily, it is ready. Deep fry the pork ribs in small batches to ensure even cooking.
  3. Drain the pork ribs on paper towels when the meat are fried till tender and evenly browned.
  4. Heat up the butter/cooking oil and saute the minced garlic, chilli padis and curry leaves till fragrant.
  5. When the salted egg yolks sizzles and bubbles, add in the sauce mixture.
  6. When the sauce starts to boil, add in the pork ribs from Step 3.
  7. When the sauce starts to thicken, off the flame and serve hot. Garnish as desired.
1) Baking soda and corn flour can help to tenderize the interior of the meat and at the same time, make the exterior slightly crispy when deep frying.
2) Combine the custard sauce mixture shortly before using only as the sauce will set and harden if set aside for too long.
3) You can also air-fry the ribs at 180 degrees for around 15 minutes, and turn over the ribs once in between. However, I find that doing a shallow deep fry with the pork ribs will absorb the marinade flavour better.
Recipe by Eat What Tonight at