½ lb | 220g pork rib or pork fillet
1 small egg, beaten
½ -1 tsp flour
salt and pepper to taste
fat for deep frying

Cut the ribs ¾” long, season, dip in the beaten egg and roll in flour. Deep fry in fat until light brown and drain.

• 2-3 dsp white Chinese vinegar
• ¼ cup water
• ¼ tsp soy sauce
• 2 pieces of jagra
• a few strings of Chinese sweet pickles (kwa yen)
• pinch of salt
• Chinese sticky flour

Put the vinegar, water, soy sauce and jagra into a small saucepan, add a pinch of salt and bring to the boil.

Add enough water to the Chinese flour to make a thick paste. Put just enough of this mixture to make the gravy a little thick. Bring to the boil.

Remove from the fire, stir in the fried ribs, stir until the ribs are fully coated with the gravy. Pour the contents in a dish, sprinkle the top with sweet pickles and serve hot.