650g pork spare ribs, cut into 3-4cm lengths (you can also use baby back ribs)
pinch of ground white pepper
4 large garlic cloves, finely chopped
2 tbsp yellow bean or red miso paste (available in specialist shops or large supermarkets)
1 tbsp Shaohsing rice wine or dry sherry
1 tbsp dark soy sauce groundnut oil, for deep-frying micro chives or snipped chives, to serve
For the sweet & sour sauce
3 tbsp light soy sauce
1 tbsp Shaohsing rice wine or dry sherry
2 tbsp Chinkiang black rice vinegar (available in specialist shops or online)
2 tbsp light brown soft sugar
1 tbsp honey
1 Rinse the ribs and pat dry using kitchen paper, then tip into a large bowl. Season with salt and the white pepper. Combine the garlic, yellow bean paste or red miso with the rice wine and soy sauce to make a paste, then tip into the bowl and use your hands to rub the marinade all over the ribs. Cover and keep chilled for at least 20 mins. Will keep chilled overnight.
2 Fill a wok or heavy-based saucepan just under half-full with groundnut oil and heat to 180C over high heat, or until a cube of bread dropped in turns golden brown in 30 seconds. Remove the ribs from the marinade, then use a spider or slotted spoon to carefully lower them into the hot oil (you’ll need to do this in batches – don’t overcrowd the pan). Fry for 7-8 mins, turning until browned all over. Remove to a plate lined with kitchen paper.
3 Combine all the ingredients for the sweet & sour sauce in a jug, whisking to combine. Set aside.
4 Wipe out the wok and set over a high heat (or use a large frying pan). Tip in the ribs’ sauce, reduce the heat to medium and cook for 5-6 mins, or until the sauce has reduced enough to coat the ribs and is sticky. Garnish with the chives and serve immediately.