- 1kg meaty boneless pork spareribs
- 1 tablespoon vegetable oil
- 2 cups cola (not diet)
- 2 cloves garlic, crushed
- 2cm piece fresh ginger, peeled, grated
- 1⁄4 cup soy sauce
- Pinch brown sugar, to taste
- 1 long red chilli, seeded, finely sliced (optional)
- Crunchy cabbage salad, to serve
1. Cut any rind and cartilage from pork. Cut crosswise into 5cm-thick pieces. Heat oil in a heavy-based saucepan over moderate heat. Cook pork, in batches, until evenly brown, transferring to a plate. Remove pan from heat; pour off fat.
2. Return pork and juices to pan. Slowly add cola (it will bubble vigorously). Return pan to heat; bring to boil. Reduce heat to very low; cover. Simmer for 30 minutes.
3. Stir through garlic, ginger and soy. Cover; simmer, turning cubes occasionally, for 10 minutes until tender. Using a slotted spoon, transfer pork to a plate. Simmer sauce until it thickens. Season to taste with sugar and black pepper. Return pork to pan to heat. Serve with chilli if you like.
Meaty boneless pork rashers (spare ribs) are displayed in the meat case at supermarkets. This is great for yum cha