Sweet and sour pork ribs

45 min · serves 3

The ribs need twenty-five minutes of braising before the sauce reduces, and that part cannot be rushed. The vinegar goes in late so the sourness survives.

Ingredients

• 600 g Pork spare ribs
• 45 ml Rice vinegar
• 45 g Sugar
• 30 ml Soy sauce
• 30 ml Rice wine
• 15 g Ginger
• 1 pod Star anise
• 2 stalks Spring onion
• 3 g Salt
• 10 g Toasted sesame seeds
• 400 ml Water
• 30 ml Cooking oil

Method

1. Chop the ribs into 4 cm pieces, soak them in cold water for 10 minutes to draw out the blood, then rinse.
2. Blanch the ribs for 3 minutes in boiling water with bruised ginger, then rinse and drain them thoroughly.
3. Heat the oil and sear the ribs for 5 minutes until browned and firm on the outside.
4. Add the rice wine, soy sauce, sugar, star anise and sliced ginger, and turn the ribs until evenly coated.
5. Pour in enough water to almost cover the ribs, bring to a boil, then lower the heat, cover and braise for 25 minutes.
6. Uncover, add the vinegar and raise the heat so the sauce reduces and clings to the ribs, about 6 minutes.
7. Check the salt and keep the ribs moving through the last minute so the sugar does not burn.
8. Finish with sesame seeds and chopped spring onion before plating.

Sweet and sour pork ribs →