- 800 g pork ribs cut into about 5-10cm long riblets
- 3 tablespoon oil
- 1 tablespoon soy sauce
- 3.5 tablespoon chinese dark vinager
- 2 tablespoon rice wine
- 1 tablespoon sugar
- 3 slices ginger
Parboiling — Bring water to a boil in a sauce pan. Put the pork ribs into saucepan and boil for 5 minutes. Discard the hot water and wash the gunk off the pork ribs with cold water.Pan frying– Heat the oil, ginger and pork ribs over medium heat, when it starts sizzling, add the sugar, stir fry until pork ribs are lightly brown.
Braising — Add soy sauce, 3 tablespoon vinegar, rice wine and water(about 1.5 cups) to cover the pork ribs. Lower heat to a simmer, cover with a lid, and continue braising for about 60 minutes.
Caramelizing — Turn to high heat, take the cover off and let liquid evaporate and thicken. Add 1/2 tablespoon vinegar, turn and mix the pork ribs until the sauce is browned and sizzling.