Crispy Pork Spareribs with Kung Pao O.K. Sauce

Black fungus and snap peas add extra crunch, complementing the crispy spareribs. For a finer presentation, coat the spareribs with the sauce and use the vegetables as topping.


Serves 4  Prep Time 20 minutes plus 1 hour marinating time  Cooking Time 30 minutes

350 grams pork liempo, skin off, chopped into 1-by-2-inch cubes
1/2 teaspoon garlic powder
1/2 teaspoon BBQ spice powder
2 tablespoons gin
salt, pepper, and sugar to taste
1 egg, beaten
1 cup cornstarch
2 cups cooking oil

For the sauce
1/2 cup O.K. sauce
1 tablespoon oyster sauce
2 tablespoons tomato ketchup
1 tablespoon liquid seasoning
1 teaspoon chili garlic sauce
2 tablespoons gin
2 cups water
2 tablespoons sugar
salt and pepper to taste

For the vegetables
2 tablespoons corn oil
1 tablespoon ginger, sliced
1 tablespoon onions, chopped
1 tablespoon garlic, chopped
1/2 stalk leek, white portion only,sliced
2 pieces long chili, sliced into rings
50 grams red bell pepper, sliced
2 pieces black fungus, cut into bite size pieces
6 pieces snow or snap peas (sitsaro)
2 tablespoons cornstarch mixed with 3 tablespoons water
1 tablespoon sesame oil

1  Marinate the pork in garlic powder, BBQ spice powder, gin, and seasonings for at least 1 hour. When ready to fry, mix beaten eggs with the pork and dust each piece with cornstarch. Fry immediately in hot oil after coating. Drain excess oil.

2  Combine all ingredients for the sauce and boil. Reduce to half. Season to taste in the last few minutes of cooking.

3  Prepare vegetable topping: Sauté ginger, onions, garlic, and leeks in hot oil. Add long chili, bell pepper, black fungus, and snap peas. Stir-fry briefly then pour in the sauce. Thicken with the cornstarch-water mixture.

4  When the sauce boils, toss in the spareribs, making sure each piece is coated completely. Drizzle with sesame oil and serve immediately.

Photography by David Hanson | Styling by Sharlene Tan | Props from The Landmark

• Abby Nov 24 2009 @ 02:52pm Report Abuse

     

  Where can I buy the O.K. sauce?
• Racquel Aug 24 2009 @ 09:21am Report Abuse

     

  I tried this at home but I omitted the gin. In the marinade, I replaced gin with 1 tablespoon water and 1 tablespoon oyster sauce. The pork itself was tasty even without the sauce. I also served the pork and the sauce separately.