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Sweet and sour wuxi ribs

The traditional way of preparing these ribs is to slow-braise them in stock, then add the sauce and thicken with blended cornflour. However, for a quicker dish and richer flavour I have shallow-fried the ribs. From Ching-He Huang. Serves 2 to share

600g/1lb 5oz pork ribs, chopped into 3 - 4cm/1¼ - 1½ inch lengths
groundnut oil for shallow-frying
sea salt and ground white pepper
1 spring onion, sliced, to garnish
For the marinade
2 garlic cloves, finely chopped
2 tablespoons yellow bean sauce
1 tablespoon Shaohsing rice wine or dry sherry
For the sweet and sour sauce
2 tablespoons light soy sauce
2 tablespoons Chinkiang black rice vinegar or balsamic vinegar
1 tablespoon brown sugar
1 tablespoon runny honey

1. Put all the ingredients for the marinade into a large bowl and stir to combine. Add the pork ribs and turn to coat, then cover the bowl and leave to marinate for at least 20 minutes, or as long as possible, in the fridge.

2. Heat a wok over a high heat. Fill the wok to a quarter of its depth with groundnut oil and heat the oil to 180ºC/350ºF or until a cube of bread dropped in turns golden brown in 15 seconds. Using a spider, carefully add the ribs and shallow-fry until browned.

3. Meanwhile, put all the ingredients for the sweet and sour sauce into a small bowl and stir to combine.

4. Lift the ribs out of the wok with the spider and drain on absorbent kitchen paper. Drain the wok of oil and wipe it clean, then reheat over a high heat.

5. Add the ribs and sauce mixture to the wok and cook on a low-medium heat for 5-6 minutes until the sauce has reduced to a sticky and thicker consistency. Season further to taste with salt and white pepper, garnish with the spring onion and serve immediately.