Sweet and Sour Pork Ribs

Cook time 1 hour
Servings 4


1 tbsp vegetable oil

1 kg spare ribs, cut into 3cm pieces (also called belly rashers)

1 x 4cm piece of ginger, julienned

3 spring onions, light part finely chopped and dark part for garnish

60g caster sugar

2 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp Shaoxing wine

2 tbsp black vinegar

1 red capsicum, cut into 2cm pieces

225g can of pineapple pieces

Sesame seeds, to garnish

Steamed rice, to serve

Sweet and Sour Pork Ribs


Heat oil in the multi-cooker on ‘browning’ mode and add the sugar. Allow to slowly melt into a golden caramel colour. Add finely chopped spring onions, light soy, dark soy, Shaoxing wine, black vinegar, ginger and star anise and then add the pork pieces and coat in the sweet and sour sauce. Add 3/4 cup of water and lock. Set the timer for 30 minutes and start pressure cooking.

Once cooked open the multi-cooker and set to sear mode, add capsicum and pineapple and cook for 15 minutes or until the sauce has reduced and become glossy.

Serve with a sprinkle of sesame seeds and rice, and garnish with the dark part of the spring onion that has been julienned and curled in chilled water.