[ Prep Time: 5 min | Cooking Time: 60 min | Serving: 2 ]
This dish is also known as “Zhengjiang Ribs” or “1,2,3,4 Ribs”. It is called “1,2,3,4 Ribs” due to the ratio of wine, vinegar, sugar and soy sauce used in the sauce. This recipe is very easy to remember and it is straightforward to prepare, definitely suitable for all the lazy cooks at home!
500 g Pork Ribs
2 Sliced Ginger
1 Scallion Stalk
2 Garlic Clove
1 Tbsp Cooking Wine
2 Tbsp Zhenjiang Vinegar
3 Tbsp Sugar
4 Tbsp Soy Sauce（3½ tbsp Light Soy Sauce＋½ tbsp Dark Soy Sauce）
½ Cup Water (125 mL)
1. Blanch the pork ribs (500 g) for 15 min. Drain and rinse the pork ribs, set aside.
2. Prepare sauce mix with cooking wine (1 tbsp), Zhenjiang vinegar (2 tbsp), sugar (3 tbsp), light soy sauce (3½ tbsp), dark soy sauce (½ tbsp) and water (125 mL).
3. Prepare ginger (2 slices), the white stem of scallion, and crush garlic (2 cloves). Stir fry the ginger, scallion, and garlic with oil (1 tbsp).
4. Add pork ribs and stir fry for another 2 min.
5. Add the sauce mix and bring it to a boil.
6. Simmer with the lid on for 45 min over low heat or until the sauce is thickened.
Use warm water to prepare sauce mix to help in dissolving sugar.
Blanching pork ribs helps to remove the blood residue in the bones.
For a more sour flavour, add additional Zhenjiang vinegar (1 tbsp) after the sauce has thickened.
Adjust cooking time according to the output of the hob.