Ingredients:
600 g pork spareribs, cut into pieces (1 inch)
2 tbsp cornstarch
1 tsp sesame oil
oil for deep-frying
Marinade:
1 tsp soy sauce
1.5 tbsp shao xing wine
1 tsp garlic powder
1/4 tsp black pepper
1 tsp salt
Seasoning:
4 tbsp ketchup
2 tbsp plum sauce
1.5 tbsp Lea & Perrins Worcestershire sauce
2 tbsp soy sauce
1 tsp garlic powder
6 tbsp sugar
3 tbsp water
Method:
In a bowl, mix all the marinade ingredients.
Marinate spareribs for at least 2 hours or overnight in refrigerator.
Remove from refrigerator and stir-in cornstarch.
In a deep pan, heat oil to medium high heat and deep-fry spareribs until golden brown, drain on absorbent paper.
Over low heat, combine all the seasoning in a non-stick pan to incorporate well.
Return the cooked spareribs to the pan, stir well to coat evenly.
Remove from heat and stir-in sesame oil.
Serve hot with rice.
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