Ingredients:
Chilli sauce 6tbsp,Clear honey4 tbsp,Wine vinegar4 tbsp,Light soy sauce 2 tbsp,Chinese wine or dry sherry 2 tbsp,Can tomato puree150gm,Chilli powder 1tsp,Garlic clove crushed 2.
Lean pork spare ribs, cut into 5 cm pieces1 kg, Sunflower oil 2 tbsp,Dried red chillies 4, deseeded and cut into small rings, Fresh root ginger, peeled and finely chopped 1 piece, Garlic clove, thinly sliced1, Dried red chilli, deseeded and cut into small rings, to garnish1-2.
Chilli sauce 6tbsp,Clear honey4 tbsp,Wine vinegar4 tbsp,Light soy sauce 2 tbsp,Chinese wine or dry sherry 2 tbsp,Can tomato puree150gm,Chilli powder 1tsp,Garlic clove crushed 2.
Lean pork spare ribs, cut into 5 cm pieces1 kg, Sunflower oil 2 tbsp,Dried red chillies 4, deseeded and cut into small rings, Fresh root ginger, peeled and finely chopped 1 piece, Garlic clove, thinly sliced1, Dried red chilli, deseeded and cut into small rings, to garnish1-2.
Preparation:
Make the chilli sauce: mix all the ingredients together and set aside. Sprinkle the pork with salt
Heat the oil in a wok and quickly fry the red chillies to flavour it.Remove the chillies with a slotted spoon and discard them. Next, add the chopped ginger and garlic to the wok and stir-fry over moderate heat for 30 seconds.Add the pork and stir-fry for 5 minutes, until golden brown. Reduce the heat and cook gently for 10 minutes.Add the sauce to the wok, cover and simmer gently for 25-30 minutes. Serve hot, garnished with the chilli rings, if liked.
Make the chilli sauce: mix all the ingredients together and set aside. Sprinkle the pork with salt
Heat the oil in a wok and quickly fry the red chillies to flavour it.Remove the chillies with a slotted spoon and discard them. Next, add the chopped ginger and garlic to the wok and stir-fry over moderate heat for 30 seconds.Add the pork and stir-fry for 5 minutes, until golden brown. Reduce the heat and cook gently for 10 minutes.Add the sauce to the wok, cover and simmer gently for 25-30 minutes. Serve hot, garnished with the chilli rings, if liked.
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