Chinese Sweet and Sour Braised Pork Ribs

Method

1. Chop 500g of pork ribs into bite sized pieces, or leave them as long racks.
2. Heat the cooking oil, sear the ribs until the edges color, then lift them out and set them aside.
3. Fry 1 tablespoon of finely chopped shallot, 1 tablespoon of finely chopped garlic, a few slices of ginger and a few dried chilies until fragrant, return the ribs to the pan and toss well.
4. Add 2 tablespoons of kOBE Monk Fruit Blend, 1 tablespoon of hoisin sauce, 2 tablespoons of dark soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 120ml of Shaoxing wine, 1 to 2 star anise and 1 small cinnamon stick, then pour in water to just cover the ribs.
5. Bring it to a boil, cover and braise over medium heat for 35 to 45 minutes.
6. Once the ribs are tender, take the lid off and raise the heat so the liquid reduces and the sauce coats the ribs.

Tips

• Restaurant kitchens coat the ribs in cornstarch and deep fry them, while at home a quick sear on the edges does the job.
• White rice wine stands in for Shaoxing wine.
• Chinkiang black vinegar gives deeper color and aroma than plain rice vinegar.
• Keep stirring during the reduction so the sauce does not catch on the base of the pan.
• Pour in just enough water to come level with the ribs, since more leaves a sauce that will not cling to them.