Despite the misguiding name of the dish, there's no bone in this 'Rib' recipe and pork loin is used instead. It's closest cousin would be the ever so popular sweet & sour pork but this version which is commonly available at Malaysia street food stalls has 2 very colonial ingredient to the recipe: curry powder & Worcestershire sauce. It is a hybrid of Asian style cooking with western ingredient and the combination just works so well that this is a super popular dish among the locals.
Lucky for us who live far away from hometown, this dish is not difficult to re-create at home. Marinate, deep fry, mix sauce, combine everything together and viola!
Ingredients:-
300g pork loin
2 tbsp minced garlic
sesame for garnish (optional)
lettuce leaves for garnish (optional)
potato starch or cornstarch (optional)
For marinate:
1 tsp soy sauce
½ tsp dark soy sauce
1 tbsp shao xing wine
1 tsp sesame oil
1 small egg
1 tsp English curry powder
dash of white pepper
½ tsp sugar
½ tbsp cornstarch (optional)
For sauce:
1 tbsp vinegar (rice vinegar, apple vinegar, just like light kind will do)
3 tbsp ketchup
1 tbsp chili sauce (failing that, sweet chili sauce is also fine)
2 tbsp sugar (or to taste)
3 tbsp water
Methods:-
1. Cut each piece of pork loin into 3 smaller pieces, then tenderize it with a meat mallet until it's 5mm thin. You can subsequently choose to cut the tenderized meat into bite size pieces. I like to keep mine about 2cm*3cm size.
2. Marinate the meat with all marinate ingredients, for at least 2 hours (or overnight, if desired).
3. Mixed the sauce ingredients together and set aside. It should be rather thick but not super sticky. The idea is to get the sauce to coat the meat as much as possible, so it shouldn't be too runny.
4. When ready to cook, pour away excessive liquid in the marinated meat. Add in the potato starch (I like the extra crisp it brings) or cornstarch and mixed with the marinated meat. The additional starch(es) are optional, you can choose to omit this step if pressed for time.
5. Heat a pot of oil to deep fry the meat. Put meat in, deep dry until the meat pieces are 'floating' (indication that the meat is cooked), but not too long to prevent drying out the meat.
6. Drain the meat on kitchen tower to remove excessive oil. Set aside.
7. Heat half a tablespoon of oil in a separate pan/pot over medium heat, when hot, saute the garlic until fragrant.
8. Turn the heat down to low, add in the sauce (high heat will cause sauce to splash upon contacting with the garlic oil) and bring to a simmer. Then add in the meat, cook for about 3 minutes until sauce coats nicely around the meat.
9. Dish out, garnish (if desired) and serve with rice.
Ingredients:-
300g pork loin
2 tbsp minced garlic
sesame for garnish (optional)
lettuce leaves for garnish (optional)
potato starch or cornstarch (optional)
For marinate:
1 tsp soy sauce
½ tsp dark soy sauce
1 tbsp shao xing wine
1 tsp sesame oil
1 small egg
1 tsp English curry powder
dash of white pepper
½ tsp sugar
½ tbsp cornstarch (optional)
For sauce:
1 tbsp vinegar (rice vinegar, apple vinegar, just like light kind will do)
3 tbsp ketchup
1 tbsp chili sauce (failing that, sweet chili sauce is also fine)
2 tbsp sugar (or to taste)
3 tbsp water
Methods:-
1. Cut each piece of pork loin into 3 smaller pieces, then tenderize it with a meat mallet until it's 5mm thin. You can subsequently choose to cut the tenderized meat into bite size pieces. I like to keep mine about 2cm*3cm size.
2. Marinate the meat with all marinate ingredients, for at least 2 hours (or overnight, if desired).
3. Mixed the sauce ingredients together and set aside. It should be rather thick but not super sticky. The idea is to get the sauce to coat the meat as much as possible, so it shouldn't be too runny.
4. When ready to cook, pour away excessive liquid in the marinated meat. Add in the potato starch (I like the extra crisp it brings) or cornstarch and mixed with the marinated meat. The additional starch(es) are optional, you can choose to omit this step if pressed for time.
5. Heat a pot of oil to deep fry the meat. Put meat in, deep dry until the meat pieces are 'floating' (indication that the meat is cooked), but not too long to prevent drying out the meat.
6. Drain the meat on kitchen tower to remove excessive oil. Set aside.
7. Heat half a tablespoon of oil in a separate pan/pot over medium heat, when hot, saute the garlic until fragrant.
8. Turn the heat down to low, add in the sauce (high heat will cause sauce to splash upon contacting with the garlic oil) and bring to a simmer. Then add in the meat, cook for about 3 minutes until sauce coats nicely around the meat.
9. Dish out, garnish (if desired) and serve with rice.
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