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Kyoto Pork Ribs (Qing Do Pai Gu)

Kyoto pork ribs

Kyoto Pork ribs

First of all, this ain’t a dish from Kyoto, Japan.  And secondly, I surely do not know why they call it Kyoto pork ribs.  But what I am very sure of is that this dish  is super super delicious especially the sweet caramelisation of the sauce that wraps around the pork.  Recipe is adapted from I eat I shoot I post and there is also some explanation about this dish in the website if you are interested to know more.

Honestly, I think the dish should be called Kyoto Pork Loin because this part of the meat is being used.  But calling a dish with the word “loin” doesn’t really sound appetising 😉 So, best to stick with its original name.  Pork loin is that part of the meat still attached to the bone and can be easily purchased from your local butcher’s.  You’ll also need a meat tenderizer to pound the meat so it becomes bouncy and juicy.

Kyoto pork ribs

The original recipe also calls for rose wine to be added to the dish at the end to create that fire boom blast effect, impressing your guests with that “wok-wow” moment.  Essentially this step is to give that beautiful rose floral aroma and to caramelise the sugars around the pork.  If you have the wine, well, go for it (be careful not to burn anything!).  But like me, if you can’t find it overseas, this step is optional.

Without further ado,  let me introduce to you the most juicy, succulent …

Kyoto Pork Ribs (adapted from I eat I shoot I post

Serves 4

4 pcs pork loin chops
Sesame seed, toasted (for garnish)
Vegetable oil

Pork Marinade : 
(Part 1)
1/2 tbsp sesame oil
1 tbsp ginger juice
1/2 tsp white pepper
2 tsp salt
1/4 tsp bicarbonate of soda
1 tbsp Shoaxing chinese wine

(Part 2)
1 egg
1 tbsp custard powder
1 tbsp potato starch

1 1/2 tbsp rice vinegar
3 tbsp brown sugar
3 tbsp white sugar
1 tbsp plum sauce
2 tbsp ketchup sauce
1 tsp worchestershire sauce
100 ml water
1 tsp dark soy sauce
1 tbsp corn flour mixed in 2 tbsp water (for thickening of the sauce)

1. Pound the pork gently with a meat tenderizer and cut each pork loin chop into 2 or 3 pieces (depend on the size).  Ensure the thickness of each pork chop are standardised to ensure equal cooking time for every pork chops.  Transfer the meat into a large shallow bowl.

2. Massage all part 1 marinade ingredients onto the pork.  Ensure they are evenly coated.  Then, add part 2 marinade ingredients. Mix well with the pork.  Leave to marinade for 1-1.5 hours but not more than 2 hours (see note).

3. Heat vegetable oil in a wok.  To test if the oil is ready or not – drop some potato starch into the oil and see if it bubbles. When bubbles appear, the oil is hot enough.  Gently place the marinated pork into the oil and fry for about 3-4 minutes or until golden brown both sides.  Do this batch by batch and be careful not to over crowd the wok.

4. To prepare the sauce, mix all ingredients in a bowl and set aside.

5. Pour away the used oil from the wok and pour the sauce in.  On medium heat, gently heat the sauce until it starts to bubble. Cook a little more until the sugar has dissolved and caramelised.  Add the pork and toss them around the sauce so they are well coated with the sweet sauce.

6. Remove the pork and dish the sauce up onto a serving plate.  Sprinkle the sesame seeds on the pork.  Serve hot.


Note: With bicarb soda added to the marinade, do not leave it longer than 2 hours because it will cause the texture to lose its meaty bite. 

Kyoto pork ribs

Kyoto pork ribs


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