Todays attempt at Jin Dou Pai Gu. I wanted to see if I could make a pork rib that is falling off the bone. So cooked the ribs at 65 degrees for 24 hours first. Then I cut it and dipped into egg wash and a mix of plain flour, corn flour and custard powder. They were then deep fried and then tossed in a sauce made from sugar, black vinegar, tomato ketchup, Worcestershire sauce and chicken powder. I finished it off with a dash of rose wine to give it a nice fragrance. Its certainly a Jin du Pai Gu that is quite different! But I think next time I might go back to marinating the pork with bicarbonate. The traditional way produces a tender spongy pork which we are all used to.
Posted on: Thu, 19 Jun 2014 10:19:28 +0000
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