Yen Can Cook ~ Pai Guat Wong (King Spare Ribs)
Pai Guat Wong, literally translated as King Spare Ribs, is one of the popular pork dishes in any Dai Chow restaurants/stall. I always wonder why it is named Pai Guat while it’s a dish of pork chop (with/without bones) doused in appetizing sweet and sour gravy. Anyone can enlighten me?
Ingredients (Serve:3-4)
400g pork chop/pork shoulder/pork tenderloin
80g all purpose flour
Cooking oil
Marinade
1/2 tablespoon Chinese cooking wine
1/2 teaspoon salt
1 tablespoon cornstarch
Sauce
3 tablespoons tomato sauce
1 tablespoon chili sauce
1.5 teaspoons Worcestershire Sauce
1 teaspoon sugar/ to taste
3 tablespoons water
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Step 1: Wash and pat dry the pork chop, use a meat pounder to tenderize the meat. In a bowl, mix well all ingredients for marinade and marinade the pork chop for at least an hour.
Step 2: Let the pork return to room temperature before frying. Coats each piece of pork belly pieces with all purpose flour, let it rest for 5 minutes.
Step 3: Heat up cooking oil in wok or pan. Fry the pork chop in batches until it turns golden brown. Remove and set aside. Cut the pork cut into your desired size.
Step 4: In a bowl, mix well all ingredients for sauce, set aside.
Step 5: Cook the sauce concoction (Step 4) and bring it to a boil. Add deep-fried pork, and stir until all the meat is well coated with sauce.
Step 6: Serve.
HAPPY COOKING! #stayhealthy #staysafe
This is another must order when I am at dai chow and I have eaten both types – the pork chop and spare ribs version. This is yet another recipe that I bookmark to try.
PH, this dish unquestionably a crowd pleaser.
Wow this looks rather opulent if you ask me. Like food that we usually eat in a restaurant during a wedding. 😀
Tekkaus, this is more towards a daily dish that can be eaten at any casual Chinese restaurant. 😛
I almost never ever order pai kuat wong when dining out with family coz (like you said), I thought it means it comes with bones….and it usually do come with bones as some places do really use pork ribs, not pork chop. >_<
Kris, so far the Pai Guat Wong I had were pork chop (with bone). I came across a similar dish which is cooked with pork ribs, Jing Du Pai Guat (Mandarin) or Geng Dou Pai Guat (Cantonese).
From HK and here it is *always* ribs with bones (although I’ve never had a ‘wong’ version).
Jay, thank you for dropping by my blog! I understand that ribs with bones is always taste better than boneless ones, and they are more expensive, lucky you!