Sweet and sour ribs
Marinate one kilo bite sized chopped ribs (remove excess fat) overnight with
1 tsp salt, pepper and sugar, 1 tsp oil, oyster sauce, and soy sauce, 1 tsp corn starch. Mix and cover. Refrigerate. If you don’t have the time to marinate overnight you could let it marinate for an hour.
For the sweet-sour sauce
Take 1 cup water in a saucepan and 1/2 cup each of sugar, white vinegar, and tomato sauce. Bring this to a slow simmer and then add 1tbsp corn starch mixed with a little water. Once the sauce is thickened you could add some vegetables like green peppers, onion, carrots and pineapple. Remember to always add vegetables to your sauce at the last minute. If it sits in the sauce for too long it looses it’s crunch.
Now to deep fry the ribs
Take the marinated ribs out of the refrigerator and let it stand for about half an hour so that it returns to room temperature. Apply 2 tbsp all-purpose flour and cornstarch to ribs. Add 1 egg and mix well. Then re coat this mixture with one tablespoon of corn flour again. Deep fry the pork for about 15 minutes till golden brown and crunchy.
Now add the fried pork ribs to the sauce with vegetables prepared earlier and stir till the sauce coats the pork. Add a bit of oil to give it a nice gloss and finally some toasted sesame seeds and some greens of a spring onion.