Spare Rib King or Pai Gu Wang (排骨王)

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Spare Rib King or Pai Gu Wang (排骨王) are popular among the public. This dish will always show on the menu whenever you look at the menu.  That’s definitely due to its unique taste and flavor.

I still remember the first time I have this Pai Gu Wang in a restaurant, I thought to myself like why it is called Pai Gu Wang where there are actually no ribs in it. In fact, pork tenderloin is always used for making this dish. This meat is taken from the sides of the large ribs of the pig, and the bones are removed when it is sold, so that’s how the name of this dish is created.

Anyway, boneless design makes it very convenient to eat pork ribs. You don't need to spit out the bones, you can enjoy it directly. It is especially suitable for people who are not good at spitting out bones or don't like spitting out bones.

Tenderloin contains tendons, it is difficult to chew. Therefore, the meat must be loosened before cooking to break the tendons inside. This will make it taste better and more flavorful when eaten. This is something everyone must pay attention to.

 

INGREDIENTS

(Fried Pork Tenderloin)

800g pork tenderloin cut into small bite size pieces.

2 tbsp oyster sauce

1 tbsp light soy sauce

1 tbsp Shaoxing wine

½ tsp of white pepper

1 tsp of sugar

2 - 3 tbsp potato starch

1 egg

Oil for frying

 

(sweet and sour sauce)            

2 tbsp tomato sauce

2 tbsp chilli sauce

2 tbsp Thai chilli sauce

1 tbsp HP sauce

3 tbsp of water.

Salt and sugar to taste

Some sesame

 


METHODS

1. Loosen up the pork tendon with a meat hammer then cut into bite size pieces.

2. Put the cut-size pork and the marinated ingredients except the egg and the starch into a pan. Stir and mix it well, then let it aside for about 30 minutes.

3. Add the egg and starch to the marinated pork. Heat the oil up in a wok and deep-fried till golden brown. Don't overfill the wok, fry in batches. After draining, set aside. Wait until the oil reaches the temperature once more, put back the fried pork and let it fry for another 1 to 2 minutes to make it extra crispy.

4. Combine all the sauce ingredients in a bowl. Pour all the sauce ingredients into a wok and cook until it is just about to boil. Adjust salt and sugar to your preference.

5. Add the fried pork to the sauce and swirl well over high heat quickly to ensure that the pork is evenly coated.  Sprinkle some sesame on top before serving. ENJOY!!

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