This spare ribs dish is indeed appetising because of its sauce .....sweet and sour with a slight tinge of chilli. It's not fiery hot and I think kids will be able to enjoy it too. As for me and my family members, we'll certainly need to top up our bowls with more rice to mop up the sauce.
You don't need to pound any of the ingredients, just give them a hard bash like you would to 'hit little people' aka 'ta siu yan' and here's how I did it.....
- 500 gm pork ribs cut to 1.1/2 inch lengths and marinated with a bit of salt
- 10 gm young ginger, smashed and chopped
- 10 pips of garlic, smashed and chopped
- 1 red chilli, chopped
- 1.1/2 Tbsp sour plum sauce
- 1 tsp each of : salt, light soya sauce, sugar and chilli sauce
- 3 cups water
- 1 tsp cornflour + 1 Tbsp water to thicken
- In a wok, saute the chopped garlic, ginger and chilli with some oil till fragrant.
- Toss in the pork ribs and stir-fry. Add in water, sour plum sauce, chilli sauce, salt, light soya sauce and sugar, mix well and bring to a boil.
- Lower heat and cover up the wok, let ribs cook till tender and not too dry. Fine tune to desired taste.
- Add in cornflour mixture to thicken, dish out onto serving plate.
- Serve hot with rice.