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My new food regime of back to basic continues after my steamed pork mince with salted duck egg proven to be a popular dish among food lovers with oriental background and I am so surprised to read how most of us can really relate our childhood memories to this simple dish. I am actually quite enjoying cooking all these simple dishes and able to hear different stories from other readers, love it, keep em coming.

For this particular dish, I don’t think there is even a proper name for it, I simply called it dark soy pork spare ribs (老抽炒排骨), which are the two core ingredients for this recipe.

Talking about pork, the Australian Association of Food Professionals (formerly Food Media Club Australia) has just announced a new category in the biennial Australian Food Media Awards – the Best Australian Food Blog category, proudly sponsored by Australian Pork. It is indeed a very exciting news for Australian food bloggers especially to those who have been blogging for many many years. It is great that all their passions and effort are finally being recognised, and I am just glad to be part of the history making. We will find out more about this award in April, so stay tuned.

Food bloggers and pork go hand in hand. It was hilarious to see there was a sudden uproar of excitement during the launch last night when Stewart White, the president of AAFP announced that Australian Pork is the sponsor for the food blogger award. Even though pork (especially bacon) is on the way out of food trend in US while fried chicken has become the new black for 2010, pork is definitely here to stay in Australia for a lot longer with lots to catch up on. Australian Pork will have a new campaign in 2010, and they are going to “pork” you every night starts from February! Watch it to believe it.

So are you ready to put the pork on your fork tonight?

Now back to my pork dish. The dark soy pork spare ribs (老抽炒排骨) is a dish my mum will cook when there are some off-cuts left over while preparing another dish. It is a super easy quick stir fry with dark soy sauce and sugar. For this particular, we usually used pork spare ribs for its texture with the meaty side on the bottom and the fatty layer on top. You can keep the rind, but I prefer to remove it then grill it as pork crackling for another dish.

However, what I love the most about this dish is the sweet caramelised sauce gravy. The dark soy (or Thick Caramel Sauce) I used is the Cheong Chan brand thick caramel sauce. It has a very thick gooey consistency almost like black tar which has a somewhat sweet and bitter taste to it. It is widely available from any Asian grocers in Sydney. I remember we used to fight for the sauce and drizzle on the steamed rice when we were kids. I can easily devour a whole bowl of steamed rice on its own with just the sweet caramelised sauce and nothing else. I also added garlic and spring onions to the traditional recipe by bringing a whole new depth of flavour to the dish.

Dark soy pork spare ribs recipe - 老抽炒排骨

300 gram pork spare ribs (sliced)
3 cloves garlic sliced
1 stalk spring onions cut into 5cm length
1 tbsp Cheong Chan dark soy thick caramel sauce
2 tbsp light soy sauce
3 tbsp granulated sugar
3 tbps of water

1. Heat up the wok with oil, add the pork spare ribs and give it a quick stir fry.

2. Add dark soy, light soy, sugar, water and keep stirring until all pork are nicely coated and let the sauce thicken and caramelised.

3. Turn off the heat, add garlic and spring onions. Give it a quick stir and is ready to served.