This is my mum’s signature dish – I can eat so many bowls of rice when she makes this, and every time she brings this dish to any friends or family gatherings, people polish it all off.
Serves 4 – 5
1 slab of sugar cane (click to see the product – substitute this with 70g of brown sugar if you can’t get your hands on sugar cane slabs)
1. Start your prep by chopping up garlic, slicing your shallots, slicing your spring onion and also your ginger. Once that is done, set a side.
2. Add oil into a large pan, turn on medium-high heat. Add in your sliced ginger and stir for around 1 minute.
3. Then, add your sliced shallots and green onions to the ginger, and stir all ingredients for around 30 seconds.
4. Add your king ribs into your pan then add the green ginger wine into the pan as well, before giving this a good stir.
5. Add in the chopped garlic, soy sauce, dark soy sauce, Zhenjiang vinegar, and sweetened vinegar in and give a quick stir, making sure nothing is sticking to the bottom of the pan.
6. Add a piece of sugar cane. There is no need to break this apart, as the sugar will melt into the mixture.
7. Add enough water to half submerge the sugar cane and the pork ribs.
8. Turn heat to medium and cover the pan with a lid for at least 30 minutes. Occasionally stir to ensure nothing is sticking to the bottom.
9. Turn heat to low once the sauce has reduced and let this simmer for another 10 minutes. Serve with rice and enjoy!