Sweet and Sour Pork Ribs

• 1 tbsp vegetable oil
• 1 kg spare ribs, cut into 3cm pieces (also called belly rashers)
• For the sauce:
• 1 x 4cm piece of ginger, julienned
• 3 spring onions, light part finely chopped and dark part for garnish
• 60g caster sugar
• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp Shaoxing wine
• 2 tbsp black vinegar
• 1 red capsicum, cut into 2cm pieces
• 225g can of pineapple pieces
• To serve:
• Sesame seeds, to garnish
• Steamed rice, to serve

#multicooker #everydaygourmet #weeknightdinner #entertaining

This recipe was created for our partnership with Everyday Gourmet.

Heat oil in the Cook4me+ on ‘browning’ mode and add the sugar. Allow to slowly melt into a golden caramel colour. Add sauce ingredients and then add the pork pieces and coat in the sweet and sour sauce. Add 3/4 cup of water and lock. Set the timer for 30 minutes and start pressure cooking.

Set aside pork and sauce. Set Cook4me+ on sear then add capsicum and pineapple. Cook for 15 minutes or until the sauce has reduced and become glossy.

Serve with a sprinkle of sesame seeds and rice, and garnish with the dark part of the spring onion that has been julienned and curled in chilled water.