Ingredients
- 650g pork spare ribs cut into 3-4cm lengths (you can also use baby back ribs), washed, rinsed and patted dry
- a pinch of ground white pepper
- 4 large garlic cloves, finely minced
- 2 tbsp yellow bean paste or red miso paste
- 1 tbsp shaoxing rice wine or dry sherry
- 1 tbsp dark soy sauce
- groundnut oil for deep-frying
- micro chives or chives to serve
For the sweet and sour sauce
- 3 tbsp light soy sauce
- 1 tbsp shaoxing rice wine or dry sherry
- 2 tbsp chinkiang black rice vinegar
- 2 tbsp soft brown sugar
- 1 tbsp runny honey
Method
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Put the ribs in a large bowl, season with sea salt and the ground white pepper. Add the garlic, yellow bean paste, shaoxing rice wine and dark soy sauce to create a paste. Mix together well to combine, using your hands to work the marinade into the pork. Put it in the fridge, covered, for 20 mins to let the ribs marinate.
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Heat a wok or heavy-based saucepan over high heat and fill just less than half-full with the groundnut oil. Heat to 180C or until a cube of bread dropped in turns golden brown in 30 secs. Drain the ribs of the marinade. Using a spider or slotted spoon, carefully lower the ribs and shallow fry for 7-8 mins or until browned. Gently turn them to ensure even cooking. Once cooked, remove them and drain on kitchen paper. Do this in batches until all the ribs are cooked.
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In a small jug, combine all the ingredients for the sweet and sour sauce, mixing well with a fork or whisk and set aside.
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Put the wok or a large frying pan over a high heat. Add the ribs and pour in the sauce, cooking on medium heat for 5-6 mins or until the sauce has reduced to a sticky consistency. Garnish with the micro chives and serve immediately, accompanied with some stir-fried greens and jasmine rice, if you like.