Braised Sweet & Sour Zhenjiang Vinegar Spare Ribs (浙江糖醋排骨)

Chinkiang or Zhenjiang fragrant black vinegar (镇江香醋) is a dark, slightly sweet rice vinegar with a smoky flavour.  It is normally made from black glutinous rice and malt, although sometimes millet or sorghum may be used as well.  This vinegar is often used in cooking the Chinese version of sweet and sour pork.  The sharpness of this vinegar can be balanced with the sweetness of sugar and smoothed with saltiness.  It is often used in braised dishes, in noodles, soup or as a dipping sauce for dumplings.

There are quite a few brands out there, but it is said that Gold Plum's brand of Chinkiang Fragrant Vinegar is generally considered to be the best.  It had won the prestigious French Laurier d'Or de la Qualite Internationale in 1985.   Chinkiang black vinegar may be substituted with balsamic vinegar.

Ingredients:

400g pork spare ribs, cut into small pieces

1/2 tbsp  finely minced ginger
3 cloves garlic, finely chopped
2 tbsp cooking oil

Marinade:

1 tsp corn flour 

1 tbsp light soy sauce

1 tsp Chinese Rose Wine (玫瑰露酒)

1 tsp ginger juice

dash of pepper

Sauce:

4 tbsp Chinkiang Vinegar  (镇江香醋) (adjust accordingly)

3 tbsp sugar (adjust accordingly)

1 tbsp light soy sauce

1/2 tsp dark soy sauce

1 cup water

salt & pepper, to taste

• Rinse and pat dry pork ribs.  Marinate for at least 2 hours.
• Heat up 1 tbsp oil in a saucepan, sear the pork ribs.  Transfer to a plate and set aside.
• Heat up 1 tbsp oil in the same saucepan, sauté ginger and garlic until aromatic.  Add in pork ribs and the sauce.  Bring to the boil and reduce heat to simmer until ribs are tender. Stir occasionally.
• Once the sauce has reduced to a heavy, syrupy consistency, turn off the heat.
• Serve with steamed rice.