King of Ribs (Pai Kut Ong)

Locally, this dish is popularly known as "Pai Kut Ong" in  Kuching.  Today, many food outlets are serving this authentic Chinese dish.  I have here a 'keeper recipe' which I will cook when my children are back home for holiday or when our KUEK family are having home gatherings.  

Ingredients:
400g rib eye (I use pork shoulder)
Cooking oil (for deep-frying)

Marinade:
Drizzle of sesame oil
Dash of salt
1/2 tbsp oyster sauce

For coating:
Plain flour (sifted)

Sauce: (Mix together)
3 tbsp tomato sauce
1 1/2 tbsp chili sauce
1/2 tsp curry powder (I use watch brand)
1 1/2 tsp LP sauce
1 tsp sugar (to taste)
3 tbsp water

Methods:

1. Normally, I will ask the butcher to slice the meat for me.  Wash,  pat dry with kitchen paper and use a meat pounder to tenderize the meat. In a big bowl mix meat with marinade and let it marinate for at least an hour or two.
2. Coat the meat slices with plain flour prior to deep-frying.  
3. In a medium heated wok with enough oil, deep-fry the coated meat slices in batches until golden and remove from heat.  Repeat until all is done.
4. In a clean heated wok (without oil) bring sauce to a boil until it reaches a thickened consistency.  Add in (3), stir to coat the meat with the sauce and let the flavours set in.  Remove from heat.
5. Dish onto a serving plate.  
6. To make this dish looks more presentable serve it on top of lettuce on a plate with sliced cucumbers and tomatoes.

This recipe is adapted from Y3K Recipes No. 56, Page 50 with slight changes.