Pork Spare Ribs ..aka Bai Kuat

These days I like cooking quick and simple dishes for lunch and this delicious 😋  spare rib is  a go to dish. 

The other easy dish I normally make with the spare ribs is  Bak Kut Teh,. A huge pot on a rainy day!

Let's get this dish going.

For a  kilogram of ribs, you would need,

2 tbsp. Chinese cooking wine

4 tbsp. Chinese vinegar ( if you don't have, use any regular vinegar)

5 tbsp. sugar

4 tbsp. light soy sauce

4 tbsp. dark soy sauce

10 tbsp. water

few slices of ginger

2 star anise - optional

oil for frying

First of after rinsing the pork, with a kitchen towel pat dry every single piece. Please do not skip this part.

On a medium heat wok or pan, add about a tablespoon of oil and fry the pork pieces, a few pieces at a time. Do not over crowd the pan.

Toss both sides until it is slightly caramelize, about five minutes. Finish the whole batch. Add oil every time you fry a new batch.

In a deep pot,  on a very low fire, put all the sautéed meat and  add all the liquids. Give it a quick stir to coat the meat with the sauces. Cover the lid and let it cook for 45 minutes.

You may stir it after 30 min to evenly coat the meat.

                                     

                                                                                                                                                              

After 45 min, increase the fire up a little, and continuously stirring until the sauce is thick and glossy and caramelized. Remove from the heat.

Remove the star anise and the ginger slices when you are serving. Sprinkle some sesame seeds if you like.  

Serve with ginger rice. (see link)

Done.

Enjoy...jue