1kg pork ribs, cut into chunks
1 tbsp Chinese cooking wine
1/2 tbsp black pepper
1/2 tbsp fermented soy beans ("tau cheong")
50g "gula melaka" (or brown sugar)
2 tbsp cooking oil
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp Worcestershire sauce
1/2 tbsp dark soy sauce
about 2 cups water
- Marinate pork ribs with Chinese cooking wine and black pepper for at least 2 hours.
- Heat oil in a wok and saute the pounded ingredients until aromatic. Add in fermented soy beans and "gula melaka" and saute for about a minute.
- Add in the pork ribs and fry over medium-high heat until meat is slightly brown. Pour in sauce and stir to combine. Add in water - enough to cover the meat. Bring it to the boil. Then reduce heat and simmer for about 2 hours or until meat is tender and sauce thickens. (Add more water if needed).
- Serve hot with rice.