This recipe is adapted from a combination of 2 spareribs recipes found in http://www.kuali.com/. The sauce is optional, I think it would taste good too without the sauce. I made the sauce as to not waste the leftover beer used for coating the pork ribs.
- 600g meaty pork spareribs, cut into 5cm pieces
- 1 egg white, lightly beaten
- 1 cup cornflour, for coating
- Oil for deep-frying
- 2 tbsp premium oyster sauce
- 1 tbsp light soy sauce
- 1 tsp pepper
- 1 piece nam yee (I have to skip this as I forgot to buy it but if you have it, do put it in as I think it will definitely enhance the taste of the dish)
- 1 tbsp sugar
- 100ml Guinness Stout
- 1-2 tbsp sugar
- 1 tsp sugar
- 1 tbsp marmalde jam (can replace with apricot jam if marmalade jam is not available)
- 1/2 tbsp apricot jam
- Salt to taste
- 1 tbsp lemon juice
- 6-7 tbsp Guinness stout (I just used the remaining of seasoning (B))
- 1 tsp sesame oil
- Marinate pork ribs with seasoning (A) for several hours or preferably overnight in the refrigerator.
- Heat enough oil in the work for stir frying. Dip the pork ribs in ingredients (B), and then dip the spareribs into the beaten egg white. Remove spareribs and coat evenly with corn flour.
- Deep fry spareribs until golden brown. Drain from oil and place on absorbent paper kitchen towels.
- Serve immediately if you are not preparing the sauce.
- For the sauce, heat wok with a little oil and pour in sauce ingredients. Bring to a boil. Add in the prepared spareribs and toss the ribs with the sauce. Simmer until liquid reduces to a thick gravy or is almost dry. Remove and serve immediately.