BETTER THAN TAKEOUT: Sticky Honey Pork 蜜汁排骨
Before going on, we would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs.
As you know, we almost rarely cook on weekdays because of work. Usually we just dabao (get takeout) from the coffeeshops near our place and one of our favourite choices of dinner is economy rice or more fondly referred to as Cai Png in Hokkien. In case you didn’t know what an Economy rice stall sells, think Panda Express– the stall pre-cooked a good variety of dishes and customers can select any of these dishes to go with white rice. This sticky honey pork dish was inspired by one of the cai png stalls Roland usually patrons. They cooked this dish so well that I had to get Roland to cook it at home too.
Refer to the ingredient list below and watch our step-by-step video here for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N’ Pans
1st – marinate the pork for at least 2 hours
600g of pork loin with bones
1.5 tablespoons of light soya sauce
1 tablespoon of Chinese white rice wine
1 tablespoon of oyster sauce
1/2 teaspoon of baking powder
A generous dash of white pepper
3 tablespoons of cornflour
2nd: Deep fry pork twice (1st fry over medium heat & 2nd fry over high heat)
3rd: Putt the dish together
1/2 thumb size of ginger – julienne
4 cloves of garlic – chopped
1 cup of water
2 tablespoons of light soya sauce
2 tablespoons of honey
1 tablespoon of dark soya sauce
Add marinated pork