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This is not the prettiest dish, but is one of the tastiest I make, if I say so myself. Spicy, sweet and sour pork ribs. Pork ribs (chopped to bite sized pieces) are marinated for 24 hours in equal parts of dark soy sauce, Shaoxing wine and Zhenjiang* black vinegar, lightly sweetened with honey, with garlic, ginger, chilli powder and salt.

After marinating, the whole lot (pork and marinade) is covered with water and simmered for around 45 minutes, until the pork is falling off the bones and the sauce is thick and sticky. Finished with chopped scallions.

I served it with rice and a side of snow peas which I neglected to picture.

*This is what America calls "Chinkiang", a term unknown anywhere else! 😆

This is not the prettiest dish, but is one of the tastiest I make, if I  say so myself. Spicy sweet and sour pork ribs. Pork ribs are marinated for 24 hours.in equal parts of dark soy sauce, Shaoxing wine and Zhenjiang* black vinegar, lightly sweetened with honey, with garlic, ginger, chilli powder and salt.

After marinating, the whole lot (pork and marinade) is covered with water and simmered for around 45 minutes, until the pork is falling off the bones and the sauce is thick and sticky. Finished with chopped scallions.

I served it with rice and a side of snow peas which I neglected to picture.

*This is what America calls "Chinkiang", a term unknown anywhere else! 😆