World Cuisine

  • 2 garlic cloves, finely chopped
  • 2 teaspoons finely chopped fresh root ginger
  • 2 tablespoons Chinese rice wine or dry sherry
  • 3 tablespoons light soy sauce
  • ½ teaspoon salt
  • ½ teaspoon Chinese five-spice powder
  • 1 tablespoon demerara sugar
  • 1 kg (2 lb) pork spareribs, separated and cut into 7 cm (3 inch) lengths using a cleaver
  • 2 tablespoons groundnut oil
  • 100 ml (3½ fl oz) water
  • 1 shredded spring onion, to garnish

Place the garlic, ginger, rice wine, soy sauce, salt, Chinese five-spice powder and sugar in a bowl and mix to form a paste. Add the ribs and toss them in the marinade with your hands until they are well coated. Cover and leave to marinate for 1 hour or up to overnight in the refrigerator.

Heat the groundnut oil in a wok over a high heat until the oil starts to shimmer. Add the ribs and stir-fry for 4–5 minutes until browned. Pour in the water, cover and simmer gently for 40–45 minutes, until deliciously golden and tender. Garnish with shredded spring onion.

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