Pai Quat


Pork spare ribs

Pai Quat from “Guilly” Canavarro Remedios


½ lb | 220g pork rib or pork fillet
1 small egg, beaten
½ -1 tsp flour
salt and pepper to taste
fat for deep frying

Cut the ribs ¾” long, season, dip in the beaten egg and roll in flour. Deep fry in fat until light brown and drain.


  • 2-3 dsp white Chinese vinegar
  • ¼ cup water
  • ¼ tsp soy sauce
  • 2 pieces of jagra
  • a few strings of Chinese sweet pickles (kwa yen)
  • pinch of salt
  • Chinese sticky flour

Put the vinegar, water, soy sauce and jagra into a small saucepan, add a pinch of salt and bring to the boil.

Add enough water to the Chinese flour to make a thick paste. Put just enough of this mixture to make the gravy a little thick. Bring to the boil.

Remove from the fire, stir in the fried ribs, stir until the ribs are fully coated with the gravy. Pour the contents in a dish, sprinkle the top with sweet pickles and serve hot.

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