Boil pork fat to soften then finely chop again. add sherry, salt, sugar and pepper. Set aside.
Meanwhile, reserve a pinch of chopped chili for sauce. Add the remainder to squid with parsley and spring onions. Put fish sauce in wok and heat until wok is nearly dry (to flavor it) and add any crystals to squid.
Separate egg and lightly beat white and yolk in individual bowls. Combine pork fat mixture with squid and add enough egg white to bind. Oil your hands and make flat cakes of squid. Lightly fry in wok or fry pan, turning in oil, adding more oil as necessary. Cakes will expand. Remove squid cakes and allow to cool. Wipe wok or pan clean with kitchen paper. Dip cakes in egg yolk to give yellow color and re-fry in more fresh oil.
Combine sauce ingredients with reserved chili. Slowly heat until sugar is dissolved.
