Portions: Preperation time: 20 min + 1hour Tested: Complexity: Storage/Preperation Catagories: Far East
Ingredients
1.0kg   prok ribs, 2.0   eggs, 50.0ml   ginger juice, 50.0ml   chinese wine, 1.0ts   chinese five-spice powder, 100.0g   cornstartch, 0.25   salt, 1.0ts   white pepper, 0.25   monosodium glutamate,    oil for deepfrying, 2.0   brown onions, 100.0g   tomato sauce, 75.0ml   worcester sauce, 25.0ml   light soya sauce,25 25.0ml   dark soya sauce, 100.0g   white sugar,

Directions:

o	Trim the excess fat from the ribs and cut into individual bones. Tap the bones lightly with the back of a knife (this loosens the meat a little), cut each rib into two and place in a shallow dish.
o	Beat the egg, add the ginger juice, Chinese wine, five‑spice powder, all but 2 teaspoons of the cornstarch, salt, pepper and monosodium gluts‑. mate and pour the mixture over the pork. Allow to stand for 1 hour, turning the ribs occasionally. Heat the oil in a large pan until it starts to smoke then add the ribs and deep fry for 3 minutes.
o	Then strain, discard the oil and set the ribs aside. Chop the onion and add to the pan. Lower heat and saute for 2‑3 minutes. Add the tomato sauce, Worcester sauce, soya sauce and sugar and bring to the boil.
o	Replace the ribs and adjust seasonings to taste. Mix the remaining cornstarch with a small quantity of cold water and add to the sauce. Bring back to the boil, stir well and allow to simmer for a further minute then serve immediately.

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