1. Trim, rinse and blanched the spare ribs in boiling water for about 3 minutes. Rinse properly and put aside. (this stage will be to enable the meat to absorb the marinate but it is optional)SFA said It is usually dealing with the abattoir to take care of biosecurity measures and sanitise the premises plus the bordering places following the pigs a

Pleasure, it is really darkish caramel soy sauce, Hokkien termed it as "O Tau Yu", you could possibly refer the image in my pantry website page. Or else it's possible you'll substitute it with dark soy sauce, and adjust other seasonings a tad.It all depends on your preferences. You can either use thinly sliced pork or floor pork to generate bak kwa