Capital pork belly

Name: Capital pork belly
Cook time: 1 h
Yield: 4
Cuisine: Asian
Ingredients: 400g pork belly, skin removed, cut into bite-sized pieces; 2 tbsp cornstarch; 2 tbsp Shaoxing wine; ¼ tsp bicarbonate of soda; 1 egg white; ½ tsp salt; ¼ tsp white pepper; 1-2 litres canola oil for deep frying, plus 1 tbsp for wok frying

Adam Liaw

November 15, 2022

Time:30 mins - 1 hourServes:4

My grandma's pork ribs were one of my favourite dishes growing up. This version uses pork belly because short-cut ribs can be hard to find. You can use pork spare ribs instead, if you like.

Ingredients

400g pork belly, skin removed, cut into bite-sized pieces
2 tbsp cornstarch
2 tbsp Shaoxing wine
¼ tsp bicarbonate of soda
1 egg white
½ tsp salt
¼ tsp white pepper
1-2 litres canola oil for deep frying, plus 1 tbsp for wok frying

Sauce

¼ cup tomato sauce
2 tbsp white vinegar or rice vinegar
1 tbsp soy sauce
1 tbsp sugar
¼ cup cold stock or water
1 tsp cornstarch mixed with ¼ cup cold water

Method

1. Combine the pork ribs with the cornstarch, Shaoxing wine, bicarb, egg white, salt and white pepper and set aside for 20 minutes. Combine the sauce ingredients in a small bowl (except the cornstarch mixture) and stir to dissolve the sugar.
2. Heat the oil for deep-frying in a large saucepan or wok to 180C. Deep-fry the pork in batches for about 6-8 minutes until golden brown and cooked through.
3. Heat a wok over medium heat. Add the oil and the sauce and bring to a simmer. Drizzle in enough of the cornstarch mixture to create a thick sauce. Add the ribs and toss to coat in the sauce, then serve.
Also try vegetable and potato salad