Two pieces pork belly ribs, chopped into single ribs
Two tablespoons demerra sugar
Two tablespoons malt vinegar
Two tablespoons soy sauce
Two tablespoons tomato puree
Eight tablespoons juice of orange
1/4 teaspoon ginger, ground
150 ml water
One clove garlic, peeled and crushed
salt
Two tablespoons cornflour
To Garnish
Two rind oranges finely grated
watercress
Directions:
Heat oil in an open cooker, fry the onion until it became
transparent. Lift it out from the cooker and drain well.
Place the pork ribs to the cooker and brown on all sides.
Mix the sugar, soy sauce, vinegar, tomato puree, ginger and
orange juice. Add one tablespoon of water. Pour over the ribs in the
cooker. Stir in the garlic and onion with a little amount of salt.
Close the cooker and bring the pressure to high. Cook for 10
minutes then reduce the heat right away.
Lift out the ribs and place it on a heated serving dish. Bring
the cooker back to heat. Dissolve the cornflour in the remaining 1
tablespoon of water. Stir into the liquid. Bring to boil, stir and
simmer until thickened. Adjust the taste with seasoning.
Pour the sauce over the ribs and garnish with orange rind and
watercress.
