This recipe couldn't be easier – throw it all into a pot and cook it until it's tender. You could track down the red moulded rice that's traditionally used, but a couple of tablespoons of tomato sauce will work just as well.
1kg pork spare ribs (or belly), cut into 5cm pieces
½ tsp salt
2 tbsp tomato sauce (ketchup)
¼ cup Shaoxing wine
2 tbsp black vinegar
¼ cup sugar
2 tbsp light soy sauce
5cm ginger, thinly sliced
1 star anise
1 cinnamon stick
1 tsp cornflour
3 thin spring onions, finely sliced, white and green parts separated
Combine all the ingredients in a medium saucepan except for the green part of the spring onion (reserve this for a garnish). Add a further 2-3 cups of water until the ribs are covered. Bring the contents of the saucepan to a simmer, cover and cook for about half an hour.
Remove the lid and simmer for another 30 minutes, stirring occasionally, until the pork is tender and the sauce is thick and glossy. Scatter with the reserved spring onion greens to serve.
Serving suggestion: with Adam's three broccolis in garlic oil.