Tang Cu Pai Gu : travers de porc aigre-doux

Tang Cu Pai Gu - 糖醋排骨sweet and sour spare ribsIngredients:750 gr pork ribs11 cloves of garlic5 cm jahe2 spring onions5 tbsp palm sugar4 tbsp black rice vinegar1 tbsp light soy sauce1 tsp dark soy sauce1/2 tsp salt1 tbsp oilwaterGarnish:3-4 tsp sesame seeds, toasted1 spring onion, finely chopped.Preparation:Cut the ribs into small pieces. Heat in a pan water and add the ribs and bring to the boil and blanch the ribs for about 3 minutes. Then drain.Cut the jahe into slices. crush the garlic and halve the spring onion. Heat the oil in a pan and add the ribs, garlic, jahe and spring onion and fry, while stirring, until the ribs change colour.Then add the palm sugar, 3 tbsp rice vinegar, the light and dark soy sauce and the salt and mix well. Then add 400 ml of hot water and bring to the boil. Then simmer on low heat and covered for 45 minutes.Then remove the garlic, the jahe and the spring onion from the pan. Then add the rice vinegar and bring to the boil. Cook until the liquid has thickened and the ribs are completely covered and sticky. Note: the palm sugar must not burn.Then sprinkle the spring onion and sesame seeds on top and serve.