Ingredients :

​

1 kg pork ribs, in small pieces
(finger size)
6 table spoons of soy sauce
6 table spoons of sugar
3 spring onions
3 table spoons of Sake (sorry it's japanese)
2 to 3 inches of ginger, finely sliced
1 litre of water

​

Method :

​

Put everything in the pan and bring to boil. Cover with the lid
and lower the heat and leave it for about 45 minutes. Turn the meat every
10 minutes to allow even coloring (brown). Then take off the lid and
leave it over high heat for about 20 minutes until the gravy thickens
like syrup. Then it's ready!

Goes well with a bottle of red wine and white rice.