Ingredients
| 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.
Instructions
| 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
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