Recipe by http://saymykitchen.com

Pork Rib King! 排骨王 Ingredients (enough for 4 pax with steamed rice) : • 500 gm pork shoulder butt 五花肉 (cut to small pork chops slices) • 4-5 cloves of pressed garlic (aromatics) • chopped coriander/cilantro (optional)(as aromatics and garnishing) Meat Marinate : • 1/2 tsp five spice powder • 1/2 tsp salt • 1 tsp sugar • 1 tsp light soy sauce • 1 tsp sesame oil • 1 tbsp shaoxing rice wine • 1 beaten egg • 4 tbsp corn/potato starch flour Sauce • 5 tbsp • 3 tbsp • 2 tbsp • 2 tbsp • 1 tbsp • 1 tbsp • 1 tbsp • 1 tbsp

tomato sauce/ketchup Worcestershire sauce rice vinegar sugar honey (optional)(helps to neutralize sour taste) kecap manis/sweet sauce (optional)(helps to neutralize sour taste) chilli sauce cooking oil

(tsp = teaspoon; tbsp = tablespoon) Tip 1 :Do not deep fry meat straight from the refrigerator. Let it rest in room temperature for 30 minutes before cook so that the meat would not be overcooked outside. We want tender meat both inside and outside. Tip 2 : Choose a brighter colour tomato sauce/ketchup if you prefer your ribs to be brighter in colour. My ribs look dark as the brand I use has a very dark tone. Directions : 1. Blend in all sauce ingredients and stir well. Set aside. 2. Combine all marinating ingredients into bowl with raw meat and mix well. 3. Leave in refrigerator to marinate for 2 to 3 hours. Let meat rest in room temperature for 30 minutes before deep fry. 4. When time's due, deep fry marinated meat either in a deep fryer or skillet/wok. 5. Deep fry till meat turn brown. 6. Remove meat from deep fryer/skillet/wok and set aside. Lightly pat with paper towels to remove excess oil. 7. Heat cooking oil in a clean skillet/wok and lightly sauté pressed garlic till light golden brown. 8. Fold in mixed sauce that was set aside earlier. Simmer for 2 minutes at medium heat. 9. Toss in pork chop slices. Turn to high heat and toss meat till they are evenly coated with sauce. 10. Sauce should be cooked down after a short while. Turn off heat and add chopped coriander (optional) and give it a quick final toss. 11. Transfer to serving plate and serve hot with steamed rice.