Simplified Kyoto Pork Ribs

Steps

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1. 1
   Tenderize the pork chops by pounding them with a mallet or the back of a cleaver on both sides until about half their original thickness.
   ▶ ≈0:42
2. 2
   Cut the pounded pork into bite-sized pieces, aiming for about 5–6 pieces per original chop to balance tenderness and sauce coating.
   ▶ ≈1:55
3. 3
   Crack an egg into a bowl and add 0.5 tsp each of sugar, salt, curry powder, and bicarbonate of soda, along with 0.5 tsp five-spice powder, 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tbsp Chinese cooking wine, and a few dashes of white pepper. Mix well.
   ▶ ≈2:27
4. 4
   Add the pork pieces to the marinade, ensuring they are well coated. Stir in 3 tbsp cornflour, mix thoroughly, then add 1 tsp sesame oil. Mix well and set aside to marinate for 20 minutes.
   ▶ ≈3:16
5. 5
   Prepare the sauce by combining in a bowl: 250 ml water, 2 tbsp tomato ketchup, 1 tbsp chilli sauce (optional), 2 tbsp plum sauce, 3 tbsp black vinegar, 1 tbsp sugar, and 0.5 tsp salt. Stir well.
   ▶ ≈3:51
6. 6
   Heat a wok of oil over medium heat until hot enough (test by inserting a bamboo skewer; if bubbles rise rapidly, the oil is ready). Add the pork with bones first and fry for 1–2 minutes until cooked through.
   ▶ ≈4:46
7. 7
   Turn the pork and gradually add the remaining pieces without overcrowding; fry in batches if needed. Fry until the meat feels firm when pressed and turns a beautiful brown colour, then remove and drain.
   ▶ ≈5:53
8. 8
   Leave approximately 1 tbsp oil in the hot wok (no need to turn on the flame yet) and add 3 cloves of chopped garlic. Stir gently until fragrant.
   ▶ ≈7:21
9. 9
   Give the sauce a gentle stir and pour it into the wok. Turn the heat to medium or medium-high and bring to a boil, then maintain heat for another 1–2 minutes to allow flavours to meld.
   ▶ ≈7:47
10. 10
    Taste the sauce and adjust the sweetness, saltiness, and tanginess to your preference. Add more sugar or salt as desired.
    ▶ ≈8:30
11. 11
    Thicken the sauce by adding the cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water). Stir until you reach the desired consistency.
    ▶ ≈8:55
12. 12
    Add the fried pork ribs to the sauce and toss well, ensuring every piece is evenly coated.
    ▶ ≈9:04
13. 13
    Plate the ribs and garnish with toasted sesame seeds and chopped or curled spring onions (if using) before serving.
    ▶ ≈9:22