Spare Rib King or Pai Gu Wang
This recipe is a delightful combination of crispy fried pork tenderloin coated in a flavorful sweet and sour sauce. The pork is marinated and fried to perfection, then tossed in a tangy sauce that balances sweetness and spice. Perfect for a family dinner or a special occasion, this dish is...
Ingredients
Fried Pork Tenderloin
pork tenderloin800g
oyster sauce2tbsp
light soy sauce1tbsp
Shaoxing wine1tbsp
white pepper1/2tsp
sugar1tsp
potato starch2tbsp
egg egg1
oil for frying
Sweet and Sour Sauce
tomato sauce2tbsp
chilli sauce2tbsp
Thai chilli sauce2tbsp- HP sauce1tbsp
water3tbsp
salt and sugar to taste
sesame
Nutrition (per serving)
Calories
300.0kcal (15%)
Protein
37.5g (75%)
Carbs
25.0g (9.09%)
Sugars
10.0g (20%)
Healthy Fat
6.4g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
How to make Spare Rib King or Pai Gu Wang
Preparing the Pork
- Step 1
Loosen up the pork tendon with a meat hammer, then cut into bite-size pieces.
- Step 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 sit aside for about 30 minutes.
Frying the Pork
- Step 1
Add the egg and starch to the marinated pork. Heat the oil up in a wok and deep-fry till golden brown. Fry in batches to avoid overcrowding the wok.
- Step 2
After draining, set aside. Wait until the oil reaches the temperature once more, then put back the fried pork and let it fry for another 1 to 2 minutes to make it extra crispy.
Making the Sauce and Combining
- Step 1
Combine all the sauce ingredients in a bowl. Pour the sauce ingredients into a wok and cook until it is just about to boil. Adjust salt and sugar to your preference.
- Step 2
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
300.0kcal (15%)
Protein
37.5g (75%)
Carbs
25.0g (9.09%)
Sugars
10.0g (20%)
Healthy Fat
6.4g
Unhealthy Fat
5.0g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the oil is hot enough before frying to achieve a crispy texture.
Fry the pork in batches to avoid overcrowding and ensure even cooking.
Taste the sauce before adding the pork and adjust the seasoning to your liking.
For extra crunch, double-fry the pork as instructed.
FAQS
Can I use chicken instead of pork?
Yes, you can substitute pork tenderloin with chicken breast or thighs for a similar result.
What is Shaoxing wine, and can I replace it?
Shaoxing wine is a Chinese cooking wine that adds depth to the flavor. You can replace it with dry sherry or omit it if unavailable.
Can I make this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure all other sauces are gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan to maintain the crispy texture.
Can I bake the pork instead of frying?
While frying gives the best texture, you can bake the pork at 400°F (200°C) until golden and crispy as a healthier alternative.
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Tham Jessica
(@jessieinthekitchen)
I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I cook. Some days it isn’t even fancy or a hard recipe. Some days it’s a classic, but something that I’ve created. Cooking is my time to be me. I loved to cook and enjoyed learning about all sort of cuisines. Today, I am still in the kitchen and every chance I get, I...
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