Braised Pork Ribs in Aged Sorghum Vinegar (Serves 4) - Pat Chun International Limited


Braised Pork Ribs in Aged Sorghum Vinegar (Serves 4)

8-10 spare ribs (about 400g)
1 small piece of ginger
5 cloves of garlic
1 dried shallot
A little cornstarch
A little green onion

6 tbsp Pat Chun Aged Sorghum Vinegar

1 tsp Pat Chun Premium Soy Sauce Supreme

1 tsp Pat Chun Dark Soy Sauce
2 crystal sugar
½ tsp salt
Some water


  1. Clean spare ribs and blanch in boiling water with ginger for about 5 minutes. Remove the spare ribs, drain on paper towel and coat with cornstarch.
  2. Add some oil in hot pan and fry the ribs. Remove and drain on paper towel.
  3. Saute the ribs in a hot pot with ginger, garlic, and dried onions. Add the sauce and bring to a boil. Simmer on low heat for about 40 minutes until the sauce is reduced. Garnish with green onion before serving.