Butter Pork Spare Ribs [奶油排骨]

Curry Leaves

Ingredients:
720g pork spare ribs, cut into pieces
80g butter + 2 tbsp oil  **
enough oil for frying

A:
1/2 tsp soda bicarbonate
1/2 tsp salt
1 tbsp water

B:
1/2 tsp salt
1 tsp sugar
1/2 tsp pepper
1 tsp sesame oil

C:
3 egg yolks - lightly beaten

D:
3 sprigs of curry leaves, washed and pat dry 
1 birds eye chilli, sliced
1 tbsp oyster sauce + 1 tbsp water
1/4 tbsp sugar
1/4 tsp pepper

• Marinate pork ribs with ingredients A for about 3 hours.  Rinse pork ribs and pat dry. Marinate in ingredients B and set aside for at least 30 minutes.
• Heat enough oil to cover the spare ribs in a wok, fry the ribs until cooked. Drain well and set aside.
• Clean the wok,  heat up about 50g butter + 1 tbsp oil, over medium-high heat, slowly drizzle in beaten egg yolks and using a ladle, keep swirling the egg yolks until they become crispy in the foamy mixture.  Transfer the egg floss into a large sieve and using the ladle, press out the excess oil.  
• In a clean wok, heat up the remaining butter + oil.  Fry the curry leaves until aromatic and crispy. Add in chilli and spare ribs.  Put in the rest of ingredients D and egg floss.  Toss well to combine.

**

Rice bran oil (which has a higher smoking point) is added  to the butter to ensure that the butter fat does not burn immediately in high heat.