720g pork spare ribs, cut into pieces
80g butter + 2 tbsp oil **
enough oil for frying
1/2 tsp soda bicarbonate
1/2 tsp salt
1 tbsp water
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil
3 egg yolks - lightly beaten
3 sprigs of curry leaves, washed and pat dry
1 birds eye chilli, sliced
1 tbsp oyster sauce + 1 tbsp water
1/4 tbsp sugar
1/4 tsp pepper
- Marinate pork ribs with ingredients A for about 3 hours. Rinse pork ribs and pat dry. Marinate in ingredients B and set aside for at least 30 minutes.
- Heat enough oil to cover the spare ribs in a wok, fry the ribs until cooked. Drain well and set aside.
- Clean the wok, heat up about 50g butter + 1 tbsp oil, over medium-high heat, slowly drizzle in beaten egg yolks and using a ladle, keep swirling the egg yolks until they become crispy in the foamy mixture. Transfer the egg floss into a large sieve and using the ladle, press out the excess oil.
- In a clean wok, heat up the remaining butter + oil. Fry the curry leaves until aromatic and crispy. Add in chilli and spare ribs. Put in the rest of ingredients D and egg floss. Toss well to combine.
Rice bran oil (which has a higher smoking point) is added to the butter to ensure that the butter fat does not burn immediately in high heat.