Serves: 4 | Prep Time: 5 mins | Cook Time: 40 mins | Cuisine: Fusion

Ingredients

750g Pork spare ribs, separated & cut into 7cm lengths

2 tbsp Oil

Sauce Mix

1 tbsp Lee Kum Kee Premium Dark Soy Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

5 tbsp Water

3 tbsp White sugar

2 tbsp White vinegar

1 tbsp Shaoxing Wine

Spice Mix

2 pcs Star anise

2 slices Ginger

2 Garlic cloves, peeled & smashed

1 pcs Cinnamon quill

Garnish

2 tbsp Sesame seeds

2 Spring onions, sliced

Method

1. Combine sauce mix in a bowl. Set aside.
2. Add oil to a wok and heat over high heat. Add pork ribs and sear for a minute on each side, until browned. (You may need to work in batches.)
3. Turn down the heat to medium and add sauce mix, stirring to cover. Bring to the boil, add the spice mix, then simmer on low-medium heat with the lid on for 25 minutes, stirring occasionally and adding extra water if necessary.
4. Remove the lid and turn the heat to high. Simmer uncovered until the sauce reduces and the pork ribs are sticky and glistening, stirring continuously for about 10 minutes.

5. Serve hot sprinkled with garnish.

Tip 1: When buying the spare ribs, ask your butcher to separate them and cut them to size.

Tip 2: You can make this into a full meal by adding steamed rice and a salad. Yum!