This is a popular dish in China and most of the time people would only have it in the restaurants. And I have a particular fondness for this dish and it is just not that convenient to go into a restaurant to just order this one dish especially when the cravings kick in.
So, this is a simplified version which is not only equally appetitising, it is just as delicious and if not, it is a healthier version as the pork ribs are not deep fried. I simply simmer the ribs with the sauce and then thicken it at the end. You will easily finish 2 bowls of rice with this finger licking good dish.
Serves 5
Ingredients
500g Pork Ribs, cut into 1.5" pieces
Seasoning
2 Tbsp Cooking Oil
50g Rock Sugar, Smashed into tiny pieces
3 Tbsp Black Vinegar (Zhenjiang/Chinkiang Vinegar)
2 Tbsp Light Soy Sauce
2 Tbsp Shaoxing Wine
1 Tbsp White Sugar
1 Star Anise
3 Ginger Slices
4 Spring Onion Stalks, White Portion Only
1 tsp Black Vinegar ((Zhenjiang/Chinkiang Vinegar)
Garnish
1 tsp Spring Onion, chopped
Method
Cut pork ribs into 1.5 inch pieces. Place in a pot with cold water. Bring to a boil and continue cooking for 10 minutes. Scoop the pork ribs out, rinse under running tap water and set aside.
Now, with the water used to boil the pork ribs, remove the scums from the top and keep it aside for later. This will be the stock to simmer the pork ribs.
Add cooking oil and smashed rock sugar in wok, heat over low heat. Keep stirring constantly until the sugar melts and turns into dark red.
Add the pork ribs and stir well so the sugar coats the ribs evenly, pour in the light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough of the stock to cover and add ginger, green onion and star anise.
Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process.
Pick out the ginger, green onion and star anise out in the later stage. Taste the sauce at this stage and if you feel it needs more sugar, go ahead to add about 1/2 to 1 tablespoon of it to your taste at this stage.
Turn up the heat to medium high. Keep stirring and stop when the sauce is thick and sticks really well to the ribs. Be careful not to overcook the pork ribs.
Add the extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
Garnish with chopped spring onions before serving.
Author's Notes
1. When stir frying the smashed rock sugar, use the lowest heat and keep stirring. Remove the work from heat if the temperature is too hot.
2. The ribs should be drained completely before adding to the wok, otherwise the sugar color will be splashed out.