Gourmet Traveller


Braised pork ribs


This gorgeous recipe is from my friend, Janice Leung Hayes, one of the most authoritative food writers in Hong Kong. Ask the butcher to chop up meaty ribs for you.

2 tbsp light soy sauce, plus extra to taste
1 tbsp dark soy sauce
2 tbsp Chinkiang vinegar, plus extra to taste
1 tbsp vegetable oil
600 gm pork spare ribs, cut through the bone into bite-sized pieces
1 tbsp Shaoxing wine
80 gm (⅓ cup) rock sugar, crushed (see note), plus extra to taste Steamed rice, thinly sliced spring onions and dried chillies, to serve

1 Combine soy sauces and vinegar in a bowl. Heat a wok or large frying pan over high heat, add oil and ribs, and fry, turning, until golden (2-3 minutes). Add Shaoxing and toss until almost evaporated (20-30 seconds).

Add soy mixture to pan. As soon as liquid starts to bubble, reduce heat to low and cover with a lid. Simmer until sauce is reduced by half (5 minutes; if it’s reducing too quickly, add a little water). Add rock sugar and cook, stirring so pork

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