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Chin Kiang Pork Ribs

Friday, 1 August 2008

  • 1kg Pork ribs
  • Sesame seeds – toasted
  • 2 tbs Chin Kiang Black vinegar (鎮江香醋)
  • ¼ cup Chin Kiang Black vinegar (鎮江香醋)
  • ¼ cup Shaoxing wine
  • ¼ cup Tomato sauce
  • 1 tbs Worcestershire sauce
  • 1 tbs Chili oil (oil strained, only use the flakes)
  • 1-2 pieces of Rock sugar
  • Brown ribs in heated pan with a little bit of oil.
  • Add in A, cook on medium heat for about 45-60 mins or until meat is tender and sauce is thick.
  • Stir in 2 tbs black vinegar.
  • Place ribs on serving plate.
  • Sprinkle sesame seeds on ribs and serve.

3 oink oinks...:

Anonymous said...

how does it taste? is it tender or chewy?

pigpigscorner said...

It taste sweet and sour and the meat is tender after simmering.

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