FIVE-SPICE SPARERIBS

1 1/2 lbs pork spareribs, separated and cut into (3-inch) chunks
2 cups peanut oil or corn oil (for deep-frying)
FOR THE MARINADE:
1 tbsp rice wine or dry sherry
1 tbsp light soy sauce
1 tbsp Chinese black rice vinegar or cider vinegar
2 tsp sesame oil
1 tbsp cornstarch
FOR THE SAUCE:
2 tbsp finely chopped garlic
2 tsp five-spice powder
3 tbsp finely chopped spring onions
3 tbsp Chinese rock sugar, white sugar or chunky amber coffee sugar crystals
3 tbsp rice wine or dry sherry
2/3 cup chicken stock
1 1/2 tbsp light soy sauce
2 tbsp dried grated orange peel
1/3 cup Chinese black rice vinegar or cider vinegar

Mix together the marinade ingredients and marinate the spareribs for 25 minutes at room temperature.

Remove using a slotted spoon.

Heat the oil in a deep-fat fryer or large wok until slightly smoking and slowly brown the spareribs in batches. Drain on paper towels. (Leave the oil to cool and strain through a filter if you want to re-use when cooking pork.)

Place the sauce ingredients in a clean wok or frying pan; bring to a boil, then reduce heat. Add spareribs, cover and gently simmer for 40 minutes, stirring occasionally. If necessary, add a little water to the sauce to prevent the spareribs from drying out. Skim off any surface fat and serve.

Makes 4 servings
Source: Ken Hom Cooks Chinese (BBC TV Cooks)