Trim the pork spare ribs of any skin and excess fat. Chop the pork into 1.5 cm cubes.
Mix the flour, salt and pepper together. Dust the pork pieces in the flour mix until they are well coated in the flour.
In a large, deep frying pan, heat the canola oil to 180°C.
Deep fry the pieces of pork, in batches, in the hot oil for around 3-5 minutes or until the pork is just cooked through.
Place onto paper towels and season the pork with salt while it is still hot.
Toast the pepitas in a dry pan over a medium heat until they just start to brown.
Make the dressing: toast the cumin and coriander seeds in a dry pan over a medium heat until they become fragrant.
This should take around 2-3 minutes.
In a mortar and pestle, pound the seeds until they are a fine powder. Sift through a fine sieve.
Add the coriander and cumin seeds to the yoghurt, according to your taste. Add the lemon juice and a pinch of salt.
Toss the mushrooms and pepitas together with the pork. Finally, scatter some fennel fronds over the top as a garnish.