Another classic favourite from the past. Often ordered when eating at our local Chinese restaurant
Serves
1
Prep time
5 Minutes +
Marinating 2 hours +
Cooking time
5 – 8 Minutes
Ingredients
- 3 pork belly spareribs
- 1 tablespoon Hoisin sauce
- pinch white pepper
- pinch five spice powder
- splash sesame oil
- 2 teaspoons Shaoxing wine
- 1 teaspoon soy sauce
- 1 teaspoon maple syrup
- pinch garlic powder
- pinch onion powder
- pinch bi-carb soda
- 1 tablespoon cornflour
- 1 tablespoon plain flour
- oil for deep frying (enough to cover the meat)
Serve with soy sauce or chilli sauce
Method
- Cut the pork into bite size pieces, place in a medium size ziplock bag or bowl
- Place the remaining ingredients (except the flour and oil) into the pork bag/bowl
- Massage the mix well into the meat and marinate for at least 2 hours
- Mix the cornflour and plain flour together and add to the above, stir, coating all the meat
- In a pan, heat oil to high, reduce heat to medium, then add pork to pan and fry until golden and crisp (5-7 minutes) turning the meat to cook evenly
Serve with soy sauce and/or chilli sauce on the side
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