Pork Spareribs

This Pork Spare ribs recipe is called Pai Kuat in Chinese, and I never thought this delicious dish is so simple and quick to prepare. I reckon this dish is invented by one extremely busy person or he's just too darn lazy to spend any time prepping in the kitchen, either way it works.
Note to self: retake another shot. The blur shot does not do justice to this delicious dish

1 kg or so of pork spare ribs, cut into individual bones, approximately 1-inch long pieces 1 tablespoon cooking wine 2 tablespoons Chinese vinegar or white vinegar 3 tablespoons sugar 4 tablespoons soy sauce (2 tablespoons light soy sauce, 2 tablespoons dark soy sauce) 5 tablespoons water 1 tablespoon vegetable oil Instructions (serves 4): Rinse pork ribs and pat dry
Add 1 tablespoon oil to a wok or large saute pan. Sear pork on all sides, browning meat


Add wine, vinegar, sugar, soy and water to ribs, bring to a boil


Turn down heat to a simmer and braise meat for approximately 45 minutes or until sauce is thick and sticky, stirring halfway through.

Done. Isn't that quick. Give it a try.

Jue
recipe taken from you tube