Ingredients
1 tbsp rice bran oil
1 cup white sugar
1 kg pork spareribs, 2 cm pieces
2 spring onions, 5 cm lengths
1 green chilli pepper, chopped
1 tsp ground black pepper
1 tsp SIDS CRAZY SALT
2 shallots, fine chopped
2 cloves garlic, minced
SIDS SALT & PEPPER to taste
1 tsp Asian (toasted) sesame oil
1 tbsp spring onion, thin sliced in rings
Directions
Place a large heavy skillet or wok over high heat, drizzle the oil into the pan and pour the sugar over the oil. Cook and stir constantly until the sugar dissolves and turns a light brown colour. Be careful as the melted sugar is very hot. Stir in pork, 2 spring onions, chilli pepper, SIDS CRAZY SALT, black pepper, shallots, garlic, SIDS SALT & PEPPER and toss them in the caramelized sugar until the pork turns golden brown. Drizzle the sesame oil over the pork and vegetables, reduce the heat to low and let simmer to reduce the juices. When the juices have been mostly absorbed, turn the heat back up to high and stir the pork and vegetables until the sauce has thickened and coated the pork, about 5 minutes.
Serve with a sprinkle of spring onion rings.
