Cut the pork spare ribs into
serve pieces (2-3 cm long). Put the pork pieces in a bowl. Add the fish sauce,
light soy sauce, dry sherry and Lea & Perrins Worcestershire sauce.
Marinate for 30 mins to 1 hour, stirring occasionally.
Heat up the wok over high heat
and add 3 tablespoons of vegetable oil. When oil is hot, transfer the pork
pieces and marinade into the wok. Add the chicken stock. Stir fry for 1
minute. Reduce heat to medium-high. Cover and allow to simmer for 10-15
minutes or until the pork pieces are cooked. Stir at intervals and allow the
pork to become tender.
When the pork pieces are
cooked, uncover and increase heat to high. Stir fry gently until the pork
pieces turn into a light golden colour or to your preference. Taste sauce and
season with salt and pepper to your preference. Allow the liquid sauce if any
to evaporate and thicken. Reduce heat if necessary to avoid burning the pork
pieces. When sauce thicken and the pork pieces start to brown, stir in 4
tablespoons of oyster sauce. Mix well and cook for a further 5 minutes or less
until the oyster sauce is cooked and well integrated with the pork pieces.
Stir in the chopped spring onions and mix into the pork pieces.
Remove from heat and transfer
into a warmed serving dish.
Serve immediately with plain
boiled or fried rice and
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