Monday, August 4, 2014

Cooking Lab - Marinated Pork Spareribs with Thai Vegetable Stir-fry

We all love juicy marinated pork spareribs. They just make cold winter nights jolly. 

Different healthy vegetables are served with the marinated pork which makes this a delicious and a fairly healthy meal to serve with rice or noodles. 

(c) GMV - Got My Vote!

The colors of the dish are gorgeous with these Thai vegetables. The marinated pork spareribs are deep-fried to crisp but the meat is still juicy inside. They taste very flavoursome and moreish. 

These are finger-licking good!~ 


- 300g pork spareribs (short ribracks cut between each bone) 
- 250g mixed Thai vegetables 
- 2 tablespoon soy sauce 
- 1/2 tablespoon cooking wine 
- 2 tablespoon soy sauce 
- 2 tablespoon oyster sauce 
- 1/2 tablespoon salt 
- 1/2 tablespoon sugar 1/4 tablespoon white pepper 
- 1/4 tablespoon chicken powder 
- 1 tablespoon cooking oil 
- 250g potato starch flour 
- 30g roasted sesame seeds 


1. Wash and dry pat the pork ribs.

2. Rinse the vegetables, green beans, baby corns, carrots, broccoli and bamboo shoots and set aside to dry.

3. Combine the soy sauce, oyster sauce, cooking wine. Season with salt, white pepper, sugar and chicken powder. Mix well together.

4. Add the marinate sauce to the ribs. Massage well into the ribs. Cover and leave it in the fridge for at least 2 hours.

5. Preheat the oven to 150C.

6. Coat the marinated ribs with potato starch flour. Toss till ribs are well coated.

7. Heat oil in a small skillet over medium-high heat.

8.  Deep fry the marinated pork ribs till just cooked and lightly golden (approx 3-5 minutes).

9. Blot off the excess oil on paper towel.

10. Transfer the fried pork ribs into the oven and bake until crispy and golden.

11. Meanwhile, quick stir fry the Thai vegetables in hot pan. Lightly season with salt, pepper and chicken powder. 

12. Plate the mixed Thai vegetables on a large plate.

13. Place the pork spareribs on top.

14. Garnish with roasted sesame seeds.

15. Serve with rice or noodle; or enjoy them with a jug of beer.

These tender juicy spareribs are full of flavours and fell off the bones easily. 

Ditch the fork and knife, these short spareribs tasted much yummier when eaten with our hands.