- Marinate the pork ribs with Shaoxing wine, 1 tsp sugar, salt, ground white pepper and egg white for 1 hr in the refrigerator. Take out and bring the marinated pork ribs to room temperature.
- In a wok or cast-iron pan, heat about 2cm oil over medium heat. Just before frying, mix in an additional 2 tbsp cornstarch to the pork ribs if you’d like the pork to be crispier. Fry the pork ribs in batches for about 5-8 mins each batch until golden brown. Drain fried pork ribs on a wire rack.
- In the same wok, leave about 2 tbsp of oil used for frying the pork earlier. Add in garlic and cook for about 1 min. Add ketchup. Stir for 2 mins, be careful not to burn the sauce. Then add in water, soy sauce, ½ tsp sugar. Bring the sauce to a simmer at medium heat until sauce thickens. Toss in the pork ribs at medium low heat, stir to coat the ribs well with the sauce. Add in a few drops of sesame oil and continue to stir for 1 min.
- Transfer to serving plate and garnish with sesame seeds and some coriander leaves. Serve immediately with steamed rice.