This sweet vinaigrette pork ribs only require simple seasoning like dark vinegar, rock sugar, wine, soy sauce and salt! The taste is awesome, similar to vinegar pork trotter but this is more sweeter 'cos of the rock sugar added.
The first attempt, I over reduced the gravy and it became rather thick and dark, not saucy enough but taste not compromise.
This is my 2nd attempt! Added slightly more water and replaced the dark soy sauce with light soy sauce :) This time round more gravy to drench over warm white rice!
Caramelise rock sugar, add in ribs to coat the golden syrup, add in water and seasoning, cover and cook till ribs are tender and sauce reduce.
Which attempt look more appetising to you? hahaha actually I liked the dark version one though it looked less presentable than the 2nd attempt :P
- 500gm prime ribs, chopped into bite sizes
- 50gm dark chinese vinegar
- 50gm rock sugar, crushed into small pcs
- 1 tbsp hua tiao jiu
- 1 tsp light soy sauce
- 2 tbsp oil
- 1 tsp toasted white sesame seeds
- Bring a pot of water to boil. Add in ribs and boil for 1 min. Drain away water and rinse well.
- Heat oil in a pan, add crushed rock sugar and cook over low heat until caramelised. Using a spatula, stir the mixture till well dissolved and golden.
- Add in drained pork ribs and mix evenly to coat the sugar syrup.
- Add in about 3/4-1 cup boiling water, almost submerge the ribs, add in vinegar, soy sauce and wine, bring to boil.
- Lower heat, cover with a lid and simmer on low heat for 35-40 mins until ribs are tender.
- When gravy has reduced to about 1/4, add in salt to taste. Turn on heat slightly and cook till gravy thickens.
- Dish up and garnish with toasted sesame seeds.