800g pork ribs, cut into 2cm lengths
10g cornflour
2 tablespoons vegetable oil
2 spring onions, cut into 2cm lengths, white and greens separated
40ml Chinese light soy sauce
50g rock sugar
50g white sugar
120ml Chinese dark vinegar

Using rock sugar in this dish gives the sauce a lovely shine.


1.Boil the ribs for 5 minutes then rinse in cold water and drain.
2.Toss the ribs with two pinches of salt and the cornflour.
3.Heat the oil in a wok or pot and fry the ribs until the surface is golden brown.
4.Add the white parts of the spring onions and fry for a few seconds, then add the soy sauce, sugar and dark vinegar and cook for a few minutes.
5.Pour in enough water to completely cover the ribs, bring to the boil then braise over a medium heat until the ribs are tender (approximately 25 minutes).
6.Increase the heat to high and reduce the sauce until it becomes syrupy.
7.If the bubbles in the syrup start to get slow and big then it’s time to stop so that it doesn’t burn.
8.Stir in the green spring onions to finish the dish.

Recipes & food styling Raymond Xue / Photography Jason Creaghan

Leave a Reply

Your email address will not be published.