One, Two, Three, Four, Five (Chinese Pork Stew)
Add an authentic Chinese aroma to your kitchen with this succulent pork stew.
Yield
4 servingsPrep
20 minCook
2 minReady
2 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
rice wine
or dry sherry |
|
| 2 | tablespoons |
rice vinegar
or white |
|
| 3 | tablespoons |
sugar
|
|
| 4 | tablespoons |
soy sauce, tamari
|
|
| 5 | tablespoons |
water
|
|
| 1 | pound |
pork ribs
cut in half |
|
| 8 | each |
scallions, spring or green onions
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
rice wine
or dry sherry |
|
| 3E+1 | ml |
rice vinegar
or white |
|
| 45 | ml |
sugar
|
|
| 6E+1 | ml |
soy sauce, tamari
|
|
| 75 | ml |
water
|
|
| 453.6 | g |
pork ribs
cut in half |
|
| 8 | each |
scallions, spring or green onions
|
|
Directions
Use a sharp knife to cut between the spareribs. Put the green onions in the bottom of a large saucepan. Place the spareribs on top of the green onions. Add the wine, vinegar, sugar, soy sauce, and water.
Cover and bring to a boil over high heat then reduce heat to low. Cook about 2 hours, then serve hot.
Makes about 4 servings.
Note: This recipe is really nice, and good for weekends. Serve it with white rice to soak up all the liquid.
