Chin Kiang Pork Ribs

This dish is named after the black vinegar which is distilled in Chin Kiang , Jiangsu Province in China and the meaning of the name is "Garrison (of the Yangzi) River" These ribs are traditionally braised for 45 minutes but using the pressure cooker, it only takes 10 minutes.



Ingredients:

2 lbs pork ribs(chopped into bite size)
1/2 cup of chinese celery(cut into 1 inch lengthwise)
1/2 big onion(wedged)
1 pcs of bay leaves

Gravy:

1 1/2 cups water
4 tbsp sugar
4 tbsp chin kiang vinegar
1 tbsp light soya suace
1 tbsp worcestershire sauce
1/2 tsp A1 sauce
1 tbsp tomato sauce
1 star anise.

Thickening:

1 tbsp cornflour
2 tbsp water

Method:

Heat oil and brown the pork ribs. Leave aside.

Place the pork ribs and rest of the ingredients and gravy into the pressure cooker. Cover and bring pressure to high. Lower the heat to the lowest but maintain the high pressure. Cook for 10 minutes.

Release pressure immediately and remove cover.

Cook gravy until it thickens slightly, then further thicken with cornflour solution.

Dish out and serve.

Serves