- 1/2 k pork ribs, lightly salted
- 1/2 head garlic, smashed
- 4 pcs cloves (spice)
- 1 large bay/laurel leaf
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Worcestershire sauce
- 1 Tbsp Oyster sauce
- 1 Tbsp Red Wine Vinegar
- 1/2 pc pork broth cube
- Water for boiling
- 1 finger chili, sliced open (optional)
- 3 boiled eggs, whole (optional)
- Dash pepper
To make the pork ribs tender: In a pot, boil (submerged) pork ribs in water with the bay leaf, cloves (spice), chili and 1/4 pork broth cube for 30 minutes. Note: the traditional way is letting it sit in the soya sauce for more than an hour, which is just too long for me! (: hehe
Lower heat to simmering point. Drain most of the broth, leave about 1/2 a cup in the pot with the pork. Remove the cloves and bay leaf. You can set aside/freeze the broth and use this as side soup or base for another dish.
Crush garlic cloves, peel and tear apart; then drop it in the remaining broth in the pot with the pork. Scatter it around.
Add the soy sauce, worcestershire, oyster sauce and red wine vinegar (add directly to the broth area) without mixing it. DONT mix/stir, just cover the pot and let the red wine vinegar cook off.
After 10-15 minutes you can stir. Stir so that all pork pieces can bathe in the soya sauce. Sprinkle some pepper.
Add hard boiled eggs if you want, stir gently and let it simmer 5 minutes more. Stir once again, make sure all pieces have cooked in the soya sauce before turning off the heat. Serve and enjoy with a bowl of rice or stir-fried veggies.
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