No need for knives and forks with this dish. Perfect for parties or when you're watching the football, grab a napkin and get stuck into these deliciously sweet, spicy and sticky pork ribs.
Cut the pork into individual pieces. Place the ribs in a large saucepan. Cover with chicken stock and simmer for 1 hours or until the ribs are almost cooked.
Drain the ribs and pat dry with kitchen towel. Blend 3 fl oz of the ketchup manis with the egg and flour in a large bowl. Add ribs; stir to coat in soy mixture.
Heat oil in wok, stir fry the ribs in batches until browned all over (approx 10-12 minutes). Remove and set aside. Cook remaining soy sauce and remaining ingredients (except for the
Coriander) in wok; stirring until sugar dissolves. Return ribs to wok; stir fry until heated though adding the coriander just before the end.
Nutritional analysis per serving (18 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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