• David Hall

Sticky Pork Ribs

The easiest Chinese-style takeaway that you can make in your own home. It's cheaper and tastier too.

Feeds 2

8 large pork ribs, separated

2 tbsp groundnut oil

1 tbsp Mirin rice wine (available in any superstore or Chinese supermarket)

2 tbsp rice wine vinegar

3 tbsp honey

4 tbsp soy sauce

5 tbsp water

6 cloves garlic, peeled


1 - Heat the oil in a large non-stick pan. Add the pork ribs and cook for a few minutes on each side until golden brown.

2 - Quickly add the rest of the ingredients, stirring thoroughly (remove the ribs first if you are struggling for room but it all sorts itself out, honest).

3 - Place a lid (or foil if no lid) on the pan and simmer for 1 hour (keep checking it to check it isn't drying out. If so, add a little more water).

4 - Remove and serve with sticky jasmine rice, optional simple stir-fried vegetables and a sprinkling of fresh coriander and sesame seeds.

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