Plum sauce with pork ribs (話梅骨, Huà méi gǔ) is a famous Hong Kong home-style dish that is intended as an appetiser and traditionally served cold. It's a sweet and sour concoction made out of plum sauce, soy sauce, tomato puree, and ginger. The ingredients of this dish are simple, yet every bite is an explosion of delicious flavours that go perfectly with steamed rice.
600-700g pork spareribs, trimmed to 4cm in length cut into one-bone sections
2 Tbsp Light Soy Sauce
1/2 Tbsp Dark Sauce
2 Tbsp Tomato Puree
2 Tbsp Rock sugar
1 Tbsp Ginger Juice
Salt to taste
1 Tbsp Cornflour
1/2 Tbsp Plain flour
SOUR PLUM COATING SAUCE
1 Tbsp Maltose
6 Tbsp Sour plum stock
1 Tsp Soy sauce
FOR THE DEEP-FRY/ STIR-FRY
Some dusting flour (for deep frying)
1 Onion (slices)
1. Thoroughly wash and rinse the spareribs, pat dry.
2. Cut onion into slices, then set aside for later use.
3. Season spareribs with "Ribs Seasoning" and remaining "Sour Plum Stock", refrigerate for 3 hours. Occasionally stir the ribs in the marinade to help the flavour sink in. Add some salt and pepper to taste.
4. Heat sufficient oil for deep frying over medium heat.
5. Drain off marinated sauce and lightly dust spareribs with flour before deep frying.
6. Remove spareribs from oil.
7. Combine spareribs with "Sour Plum Coating Sauce" ingredients in a small bowl, before cooking together in a wok. Add in sliced onion and stir-fry together.
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