- Step 1
Remove and discard skin and bone from spare ribs, then cut meat into bite-sized pieces. Crush peppercorns and combine with salt and pepper, sugar and rice wine. Toss the pork in the mixture and refrigerate for 1 hour to marinate.
- Step 2
Meanwhile, to make the sauce, heat oil in a frying pan over medium-high heat. Add spring onion and capsicum and fry for 2 minutes. Add sugar, rice vinegar, soy sauce, tomato sauce and sesame oil, and stir to combine.
- Step 3
Bring to the boil, then reduce heat to medium so the sauce is just simmering. Combine cornflour and stock, and stir into sauce. Cook for 2-3 minutes until sauce has thickened.
- Step 4
Beat together the egg yolk and cornflour in a medium bowl until a thin batter. Heat the oil in a wok over medium-high heat.
- Step 5
Preheat oven to 180°C.
- Step 6
Dip pork in batter then fry in batches until very crisp and golden brown. Transfer to paper towel to drain, then place in a baking dish.
- Step 7
Pour sauce over pork, cover and bake for 30 minutes. Serve with the fried rice.
* Available from Asian supermarkets.