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19 December 2012,01:42 by

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Serves :

Preparation Time :
50 minutes

Cooking Time :
4 hours

Preparation Method :

  • Place ribs in a saucepan, cover with cold water and bring to the boil. Simmer 30 minutes; drain well.
  • Combine ginger, sugar, soy sauce, sherry and five spice powders. Add ribs, stirring to coat. Marinate 3 hours; drain and discard marinade.
  • Heat oil. Deep-fry ribs in small amounts until golden and tender. Drain well.
  • To make the sauce, heat oil in pan. Add chilies, ginger, garlic and onion. Fry until tender.
  • Add sherry, sugar, tomato sauce and vinegar. Simmer 10 - 15 minutes.
  • Add ribs, stirring to coat well. Simmer 10 minutes.
  • Serve hot, garnished with shallot shreds.


  • 1½ kg pork ribs, cut in 2.5 cm dice
  • 4 teaspoons chopped fresh ginger root
  • 6 tablespoons brown sugar
  • 5 tablespoons soy sauce
  • 4 tablespoons dry sherry
  • 1 teaspoon five spice powder
  • 500 ml IDHAYAM sesame oil
  • Shallot shreds, to serve

Szechuan sauce

  • 4 tablespoons IDHAYAM sesame oil
  • 5 red chilies, chopped
  • 4 teaspoons chopped ginger root
  • 4 teaspoons chopped garlic
  • 1 medium onion, chopped
  • 4 tablespoons dry sherry
  • 6 tablespoons sugar
  • 6 tablespoons tomato sauce
  • 6 tablespoons white vinegar

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