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Stir fried pork riblets with steamed rice

This recipe is enough for 2 people. Simply double the recipe to feed 4.

 

1 pork spare ribs rack ( you will need your butcher to cut a pork rack through the bone lengthways and once you get home cut between the bones to get riblets )

2 tablespoons chinese cooking wine

Salt and pepper to taste

1/2 cup cornflour

1/2 green capsicum sliced

1/2 red capsicum

1/2 brown onion sliced

5 cloves garlic minced

1 small knob ginger peeled and minced

Sesame seeds to garnish

 

Sauce

 

1 tablespoon sugar

2 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon fish sauce

1 teaspoon dark soy sauce

1 teaspoon malt vinegar or white vinigar

 

Mix all sauce ingredients together in a bowl. Add the pork riblets to a bowl with the chinese cooking wine, salt and pepper then allow to marinade whilst you prepare the vegetables as listed above. Heat up a deep fryer to 160 degrees, coat the ribs with the 1/2 cup cornflour then shake off any excess flour. Gently place the ribs into the oil and cook away for 10 minutes or until the ribs are golden and cooked, drain on paper towel and set aside. Heat up a fry pan add a small amount of oil plus the ginger, garlic and capsicum. Saute for a few minutes then add the ribs in, saute for another minute then add the sauce, stir well until the sauce is glossy and sticky, serve on a plate then sprinkle with sesame seeds. Place the ribs in the middle of the table with a big bowl of steamed rice and some napkins enjoy!

 

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