Recipe Ingredient
- 600g pork ribs, chopped into bite-sized pieces
- 1 tbsp sesame oil
- ½ tsp chopped garlic
- Seasoning (A)
- 1 tsp light soy sauce
- 1 tbsp Shao Hsing Hua Tiau wine
- 1 tsp bicarbonate of soda
- 1 egg
- 2 tbsp cornflour
- Sauce (B)
- 3 tbsp tomato sauce
- 1 tbsp chilli sauce
- 2 tbsp sour plum sauce
- 1 tbsp oyster sauce
- 1 tbsp white rice vinegar
- 2 tbsp sugar
- ¼ tsp pepper
- 150ml water
- (C)
- 200g pineapple, cubed
- 1 Japanese cucumber, cubed
- 1 onion, cubed
- 1 tomato, cut into wedges
- ½ a red capsicum cubed
- Thickening (mix into a paste)
- 1 tsp sweet potato flour
- 1 tbsp water
Instructions
- Marinate pork ribs with seasoning (A) for at least an hour. Heat enough cooking oil in a wok and deep-fry marinated pork ribs over medium low heat until golden brown. Dish out and drain.
- In a clean wok, heat sesame oil and sauté garlic until fragrant. Pour in combined sauce (B). Bring to a simmering boil, then add prefried pork ribs. Allow to simmer for 4-5 minutes. Add ingredients (C) and thickening. Toss well to combine. Dish out and serve.
