Ingredients
- 700–800g Duroc Premium pork ribs, cut into 2-inch pieces
- 4–5 slices ginger5 cloves garlic, bashed
- 2 stalks spring onions, cut into 2-inch lengths
- 1 tbsp Shaoxing wine
- 4 tbsp Chinese black vinegar (e.g. Chinkiang vinegar)
- 1 tbsp plum sauce
- 70g rock sugar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce (for colour)
- 400–500ml hot water
Garnish
- Toasted sesame seeds
- Chopped spring onions
Cooking Method
Blanch the pork ribs for 4 minutes, skimming off any foam, then drain well. Heat 3 tbsp oil in a wok and fry the ribs until golden on all sides. Remove and set aside.
In the same wok, stir-fry the ginger, garlic and spring onions until fragrant. Add the vinegar, rock sugar, light and dark soy sauces, stirring to combine. Return the ribs, toss to coat, then add enough hot water to just cover. Bring to the boil, reduce to a simmer, cover and cook for 1 hour.
Uncover and simmer until the sauce thickens and turns glossy, stirring to prevent catching. Finish with a splash of vinegar. Garnish with toasted sesame seeds and chopped spring onions before serving with jasmine rice.
