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Braised Spare-Rib Chops
- Serves
2–3
- Difficulty
Easy
Published 1995
If for any reason you are out of such essentials for Oriental cooking as ginger, garlic and spring onion, and yet would still like to cook something Chinese in taste, try this dish. Although so easy to prepare, the end result is nonetheless pleasing, not least because of the subtle vinegary touch in the sauce.
Ingredients
1¼ lb 570 g ½ tsp
Method
Put the chops in a heavy pan or flameproof casserole. Season with the salt, sugar, soy sauces, vinegar and wine or sherry, then add the water and bring to the boil. Reduce the heat, cover and continue to simmer gently for 1½-1¾ hour, turning the pieces over two or three times so that both sides absorb the seasonings. If the liquid is evaporating too quickly, add
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