Simon Rimmer served up tasty Wok Fried Pork Ribs on Sunday Brunch.

The ingredients are: 600g St. Louise cut meaty pork ribs cut into 2 inch x 2 inch pieces, 25ml Shaoxing wine, 50ml light soy, 80g shredded palm sugar and 30ml black vinegar.

Serve with: thinly sliced spring onions, sliced red chillies, steamed jasmine rice, sesame seeds and chopped avocado.

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