Separate the spare ribs into
individual pieces. Leave the meat on the individual pieces. If too
big, cut off some of the meat to leave 4 cm long pieces of spareribs
with meat on and meat pieces.
Sprinkle with 2 teaspoons of cornstarch, 2 teaspoons dry sherry, 1
teaspoon soy sauce, 1/2 teaspoon ground black pepper and 1 teaspoon
sesame oil. Mix well together to ensure that all the spare rib and
meat pieces are well marinated. Set aside and allow to marinate for 2
hours in a cool spot.
In another container,
combine 1/2 cup chicken stock, 4 tablespoons oyster sauce (not oyster
flavoured sauce), 1/2 teaspoon black soy sauce, 1/2 teaspoon of sugar,
teaspoons dry sherry, 1 teaspoon sesame oil and 1/2 teaspoon ground
black pepper. Mix well and set aside.
Lightly dredge the
individual pieces of pork spare ribs and meat pieces in 1/2 cup of
cornstarch. Meanwhile, heat up a wok or similar cooking pan over high
heat until the wok or pan is very hot. Add 1 cup peanut oil and swirl
around to wet the whole wok or pan surface. When the oil starts to
sizzle, add the pork spare ribs and meat pieces in small batches and
allow to deep fry until light golden, turning with tongs to ensure
uniform cooking. Remove and drain over kitchen paper towels or drip
tray. Cut the spring onions into 5 cm pieces.
Empty the wok or
cooking pan of all oil and fried spare rib or meat pieces. Clean with
kitchen paper towels and put wok or pan back on high heat. Allow to
heat up until it starts smoking. Put in 4 tablespoons of peanut oil.
Add the spring onion pieces and stir fry for 10 seconds. Add the
finely crushed garlic and shredded ginger. Stir fry for another 10
seconds. Add the pork spare rib and meat pieces. Stir in the reserved
chicken stock and other ingredients. Stir fry until the pork
spare ribs and meat pieces are cooked through and the sauce well
combined. This should not take long (only 1/2 to 1 minute) and do not
overcook the spare ribs and meat pieces. Depending upon your taste,
you may stir in a little cold water (1/2 cup) with 1 teaspoon of corn
starch blended in to thicken the sauce. Allow more cooking time to
blend in the added water /corn flour with the sauce.
Transfer the pork spare
ribs and meat pieces to a serving plate. The pork spare rib and meat
pieces will taste even better if allowed to rest under cover, to allow
the sauce to permeate the meat. Heat up in microwave before serving.
Serve with white or fried rice
and some stir fried greens. Enjoy.
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