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
- 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.
- Add some oil in hot pan and fry the ribs. Remove and drain on paper towel.
- 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.