My husband is not fond of Chinese food. So, whenever we dine out, it has always been a choice between American, Filipino or Japanese cuisines. Chinese cuisine dine-outs have been far and few in between. I usually need to give him my puppy dog look first before he’d agree to go Chinese. But last night, he requested for some homemade Chinese lunch. After going through possible Chinese dishes to make, we ended up with this Spicy Salt and Pepper Pork Ribs and Corn & Quail Egg soup which I will be sharing on a different post.
Was my dish a success? Hell yes! 👍
1 kilo pork ribs or liempo cut into bite size pieces
2 tsp. salt
1 large egg, beaten
Ground black pepper
3 tbsp. Calamansi juice
Small bottle Lee Kum Kee Chili sauce
2 cloves minced garlic
1/4 tsp. soy sauce
Sliced green chili
1. Season the pork ribs with salt, ground black pepper and calamansi juice. Make sure it is well coated with ground black pepper.
2. Pour the beaten egg on the pork ribs and mix.
3. Coat the pork ribs with cornstarch.
4. Heat the oil in a pan and fry the pork ribs until until done.
5. Drain the oil residue of the cooked pork ribs by placing them on paper towels.
Chili Sauce Procedure:
1. In a sauce pan, heat a little oil and fry the garlic. Do not toast it.
2. Add in the chili sauce then vinegar. Let it boil for a minute.
3. Add in soy sauce and salt to taste.
Coating the pork ribs with the chili sauce:
1. In a tupperware (or similar container), mix the pork ribs, half of the sliced green chili, chili sauce and cover. Make sure to give it a good shake!
Before serving, sprinkle the pork ribs with the remaining sliced green chili.
Eat while it’s hot and crunchy. Enjoy!