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       Madeleine Philippe

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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Pork Spare Ribs with Oyster Sauce Share  Air Mauritius
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  1. 1 kg pork spare ribs
    4 cm wide strips

  2. 2 teaspoons cornstarch

  3. 1/2 cup cornstarch for dredging

  4. 4 teaspoons peanut oil

  5. 1 cup peanut oil for deep frying

  6. 4 tablespoons oyster sauce (not oyster flavoured sauce)

  7. 1/2 teaspoon black soy sauce

  8. 1/2 teaspoon sugar

  9. 4 spring onions, cut into
    5 cm  pieces

  10. 2 garlic cloves finely crushed

  11. 3 tablespoons finely shredded ginger

  12. 4 teaspoons dry sherry

  13. 1 teaspoon soy sauce

  14. 1/2 teaspoon ground black pepper

  15. 2 teaspoons sesame oil

  16. 1/2 cup chicken stock

pork in oyster sauce 


  1. Separate the spare ribs into individual pieces. Leave the meat on the individual pieces. If too big, cut off some of the meat to leave 4 cm long pieces of spareribs with meat on and meat pieces. Sprinkle with 2 teaspoons of cornstarch, 2 teaspoons dry sherry, 1 teaspoon soy sauce, 1/2 teaspoon ground black pepper and 1 teaspoon sesame oil. Mix well together to ensure that all the spare rib and meat pieces are well marinated. Set aside and allow to marinate for 2 hours in a cool spot.

  2. In another container, combine 1/2 cup chicken stock, 4 tablespoons oyster sauce (not oyster flavoured sauce), 1/2 teaspoon black soy sauce, 1/2 teaspoon of sugar, 2 teaspoons dry sherry, 1 teaspoon sesame oil and 1/2 teaspoon ground black pepper. Mix well and set aside.

  3. Lightly dredge the individual pieces of pork spare ribs and meat pieces in 1/2 cup of cornstarch. Meanwhile, heat up a wok or similar cooking pan over high heat until the wok or pan is very hot. Add 1 cup peanut oil and swirl around to wet the whole wok or pan surface. When the oil starts to sizzle, add the pork spare ribs and meat pieces in small batches and allow to deep fry until light golden, turning with tongs to ensure uniform cooking. Remove and drain over kitchen paper towels or drip tray. Cut the spring onions into 5 cm pieces.

  4. Empty the wok or cooking pan of all oil and fried spare rib or meat pieces. Clean with kitchen paper towels and put wok or pan back on high heat. Allow to heat up until it starts smoking. Put in 4 tablespoons of peanut oil. Add the spring onion pieces and stir fry for 10 seconds. Add the finely crushed garlic and shredded ginger. Stir fry for another 10 seconds. Add the pork spare rib and meat pieces. Stir in the reserved chicken stock and other ingredients.  Stir fry until the pork spare ribs and meat pieces are cooked through and the sauce well combined. This should not take long (only 1/2 to 1 minute) and do not overcook the spare ribs and meat pieces. Depending upon your taste, you may stir in a little cold water (1/2 cup) with 1 teaspoon of corn starch blended in to thicken the sauce. Allow more cooking time to blend in the added water /corn flour with the sauce.

  5. Transfer the pork spare ribs and meat pieces to a serving plate. The pork spare rib and meat pieces will taste even better if allowed to rest under cover, to allow the sauce to permeate the meat. Heat up in microwave before serving.

  6. Serve with white or fried rice and some stir fried greens. Enjoy.

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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.