CHINESE COOKING: This recipe makes use of that famous Chinese black vinegar that had been made in the city of Zhenjiang since the 1800s.

STEWED PORK RIBS IN VINEGAR 鎮江骨

 

 

 

 

1 to 1/2 lb. side ribs, cut into roughly 2-inch pieces

seasoning:

    1 tsp. salt

    1/2 tbsp. each dark soy sauce & good rice wine

sauce:

    4 to 5 tbsp. good quality dark Chinese vinegar 鎮江醋

  2 1/2 tbsp. sugar or 1 piece brick sugar--to taste

    1 tbsp. tomato ketchup

    1/2 cup + water

    1-2 tsp. dark soy sauce

    salt to taste

2-3 pieces fresh finely-sliced ginger

1 stalk green onions, cut into long pieces

 

 

 

Marinate ribs with seasoning ingredients for 30 minutes. Heat 1-2 tbsp. oil in an skillet over high heat until high; then add in ribs. Cook and brown ribs in batches until well-browned.

 

Add 1 tbsp. oil to a large clay pot and heat it over medium-high heat until hot. Add in ginger and cook until fragrant. Mix sauce ingredients together then pour into pot. Bring to a boil;  taste and adjust seasoning. Add in ribs, tossing gently, adding a bit more water and vinegar and water to taste if necessary to make sure ribs are covered with sauce .

 

Bring to the boil again; then reduce heat to medium low to stew ribs for 30 minutes, or until fork tender. Add in green onions and a little starch solution to thicken sauce. Cook for 1 minute or so; then serve in the pot right away.