FAST

Braised pork ribs

SERVES 4

This gorgeous recipe is from my friend, Janice Leung Hayes, one of the most authoritative food writers in Hong Kong. Ask the butcher to chop up meaty ribs for you.

2 tbsp light soy sauce, plus extra to taste
1 tbsp dark soy sauce
2 tbsp Chinkiang vinegar, plus extra to taste
1 tbsp vegetable oil
600 gm pork spare ribs, cut through the bone into bite-sized pieces
1 tbsp Shaoxing wine
80 gm (⅓ cup) rock sugar, crushed (see note), plus extra to taste Steamed rice, thinly sliced spring onions and dried chillies, to serve

1 Combine soy sauces and vinegar in a bowl. Heat a wok or large frying pan over high heat, add oil and ribs, and fry, turning, until golden (2-3 minutes). Add Shaoxing and toss until almost evaporated (20-30 seconds).

Add soy mixture to pan. As soon as liquid starts to bubble, reduce heat to low and cover with a lid. Simmer until sauce is reduced by half (5 minutes; if it’s reducing too quickly, add a little water). Add rock sugar and cook, stirring so pork