Spareribs with Sauce click to see closer Materials: 400g pork fillets with bones 75g Chinese water chestnuts 50g tomato ketchup 0.5g curry sauce 0.5g sesame paste Preparations: Leave only a narrow strip of bone on the fillets, beat the meat, with the side of a cleaver, horizontally and vertically three times, then cut perpendicular to the bone into strips. Slice the Chinese water chestnuts. Mix tomato ketchup, curry sauce, sesame paste, MSG, stock and orange juice, for the sauce. Deep-fry the fillets and sliced water chestnuts in oil until golden, pour in the sauce and thicken.