1Chop the pork ribs into 5 cm-long pieces.
2Heat the oil in a wok and fry the pork ribs for two minutes. Strain the pork ribs from the oil and set aside.
3Scoop out most of the oil and leave a few tablespoons to stir-fry the green onion, ginger and wine. Then add the pork ribs again.
4Pour the water into the wok. Stir and bring to a boil. Then add 100 ml vinegar and 100 g sugar, lower the fire and cover. Braise for 30 mins until the flavours penetrate the pork ribs. Stir occasionally.
5Add the remaining vinegar and sugar. Stir-fry the mixture over low heat until a sticky gravy coats the pork ribs.
6Serve on a platter and garnish with roasted sesame seeds.
Recipe: Chef Qi Zhi Hai/Grand Copthorne Waterfront Hotel / Photo: Lee Jia Wen/The Straits Times