Chinese sweet and sour spare ribs (tangcu xiaopai)

Ingredients

• 600 g of pork belly, cut into small pieces
• 4 slices of ginger
• 2 green chilies
• 2 tablespoons of oil
• 2 tablespoons of Shaoxing wine
• 1 tablespoon of dark soy sauce
• 1 tablespoon of light soy sauce
• 4 tablespoons of sugar
• 4 to 5 tablespoons of rice vinegar
• 1 tablespoon of white sesame seeds
• water

Cut the ribs into small pieces, mince the ginger, and finely chop the shallots.

Soak the ends of the pasta in boiling water for 2 to 3 minutes, then drain and rinse with hot water.

Heat the oil, and sauté the ginger for 1 minute, then add the onions and cook for 1-2 minutes.

Pour the with wine, add dark soy sauce for color, followed by light soy sauce, but not too much: the vinegar is already salty.

Cover with water and let it simmer until the water has evaporated.

Add water and sugar, and let it reduce by half; repeat if the rinds are not tender.

When the sauce becomes thick, add the vinegar until it reaches halfway up the sides of the pan, then reduce over low heat until it coats the back of a spoon.

Add the sesame seeds, mix well, and sprinkle with chopped chives.