Ingredients
500 g (about 1 lb) pork loin chops, 2 egg whites.
Seasonings
500 g (about 1 lb) lard, curry powder, garlic cloves, ground white pepper, Worcestershire sauce, prepared mustard, Shaoxing wine, sugar, soy sauce, salt, sesame paste, ketchup, vinegar, water chestnut flour, and sesame oil, each to taste.
Instructions
1. In a small bowl, combine appropriate amounts of water chestnut flour, rice wine, salt, and egg white; cut the spare ribs into 20-plus rectangular pieces; in another bowl, mix together sesame paste, ketchup, Worcestershire sauce, curry powder, mustard, sugar, rice wine, salt, white pepper, sesame oil, soy sauce, and vinegar to create the seasoning sauce.
2. Toss the ribs in a mixture of water chestnut flour and egg white until evenly coated. Heat lard in a wok over medium heat, then deep-fry the ribs until cooked through. Remove the ribs, drain off the oil, and arrange them on a plate. Pour out the oil from the wok as well.
3. Crush the garlic cloves, stir-fry them in the same hot pan until fragrant, then pour them into the prepared seasoning sauce and drizzle over the ribs. This dish, Drunken Ribs, has a golden color and a rich, aromatic flavor.