Spicy Pork Ribs

Serves 4

1.5kg (3lb 5oz) trimmed pork

spare rib chops

chicken stock,

to cover 5 x 10p coin-sized slices of fresh ginger

2 chillies, sliced in half

4 cloves garlic, smashed

2 spring onions, sliced

3 tbsp soy sauce

180ml (6½ fl oz) ketchup manis

1 egg, beaten lightly

35g (1¼oz) plain flour

2 tbsp vegetable oil

125ml (4 fl oz) rice wine

115g (4oz) packed brown sugar 5

0g (2oz) yellow mustard seeds

3 tbsp loosely packed chopped fresh coriander

3 cloves garlic, crushed

1 tbsp grated fresh ginger

2 tsp dried chilli flakes

1 tsp five-spice powder

½ tsp smoked paprika pepper

Place the ribs in a large saucepan with the ginger, chillies, garlic, spring onions and soy sauce. Cover with chicken stock and simmer for one and half hours or until the ribs are tender. Allow to cool in the stock. Drain and pat dry with kitchen towel.

Blend 3 fl oz of the ketchup manis with the egg and flour in a large bowl. Add ribs; stir to coat in soy mixture.

Heat oil in wok or large frying pan; stir fry the ribs in batches until browned all over. Remove and set aside.

Cook remaining soy sauce and remaining ingredients in wok; stirring until sugar dissolves. Return ribs to wok; stir fry till heated though.

Serve with steamed rice.