Braised Spare-Rib Chops

Name: Braised Spare-Rib Chops
Yield: Serves 2–3
Ingredients: 1 tbsp light soy sauce; 1 tbsp dark soy sauce; 1 tbsp rice vinegar or 2¼ tsp white wine vinegar; 1 tbsp rice vinegar or 2¼ tsp white wine vinegar; ½ tbsp Shaoxing wine or amontillado sherry; ½ tbsp Shaoxing wine or amontillado sherry; ½ pt / 280 ml water; ½ tsp salt; 2 tbsp sugar

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

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 spare-rib chops, cut into large pieces
½ tsp salt

Main course
Spring

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