PREPARATION
After cutting the pork ribs into 2-inch pieces, proceed with the blanching step. Start by blanching the ribs with chopped green onions, ginger slices, and cooking wine in water.
Fill the pot with enough water to completely cover the ribs. Bring the water to a gentle boil and let the ribs blanch for about 3 minutes. During this step, skim off the foam that rises to the surface—these are impurities released from the meat.
After blanching, rinse the ribs thoroughly under running tap water to remove any remaining impurities. Drain well.
This first step is essential to remove blood and any unpleasant odors from the ribs.
Next, heat some oil in a pan or pot and add the rock sugar to caramelize it. The rock sugar should melt and become sticky and golden. Stir continuously until the sugar has fully melted.
Be careful not to overcook the sugar, or it will burn and turn bitter.
Once the sugar is caramelized, add the pork ribs and stir-fry until they become golden and coated.
Pour in some hot water along with the green onions, ginger, light soy sauce, oyster sauce, black vinegar, and salt.
Cover and cook for a few minutes—when the sauce thickens and the ribs are tender, your dish is ready and delicious!
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