Sweet And Sour Pork Spare Ribs

Ingredients	Marinade
350 g Pork spareribs 50 g Red bell pepper 100 g Cucumber 1 clove Garlic, sliced 1 stalk Spring onion Salt and pepper to taste 1/2 cup Cornstarch 1 cup Sweet and sour sauce Salad oil	1/3 tsp Chicken bouillon 1 tsp Maggi sauce 1/4 tsp White pepper powder 1 tsp Jiafan rice wine (or sherry) 1 tbsp Egg, beaten

1. Chop the spare ribs into inch pieces. Put them into a pot of boiling water and poach for 3-5 minutes. Drain. Blend the pork spare ribs with the marinade and set aside for 30 minutes. Cut the bell pepper and cucumber into serving pieces. Slice the spring onions into strips. Heat a skillet with enough oil until hot. Lightly coat the marinated pork spare ribs with cornstarch. Deep fry pork spare ribs until they are crispy and golden brown. Remove and drain on the kitchen paper.
   
   
2. Pour off all but one tablespoon of oil, stir in sliced garlic and the white parts of the spring onion until fragrant. Add in bell pepper and cucumber and stir briefly. Pour in the sweet and sour sauce
   angiesrecipes, return the fried pork spare ribs and the green parts of the spring onion. Season with salt and pepper. Stir well and dish off.