It all starts with spare ribs or port shoulder roast cut in cubes. When I find side ribs on sale, I will usually ask the butcher to cut them into smaller pieces down the middle or even in thirds. I usually get about a kilo (2 pounds or so) and have leftovers.
This would probably serve 4.
Sweet and Sour Spare Ribs - Cotter Secret Sauce
- Two tablespoons melted fat (from browning the meat - so be sure to get meat with some fat content... don’t be tempted to use bacon fat, though, we have done that a few times)
- One to two cloves of garlic (minced) or one or two teaspoons garlic powder
- One tablespoon corn starch
- Four tablespoons soya sauce
- One half cup vinegar
- One half cup sugar (white)
Brown meat evenly over medium heat. Reduce to low until cooked. Transfer the required amount of fat to a small saucepan. Stir in corn starch, vinegar, soya sauce and garlic which you previously mixed smooth in a cup. Add the sugar, keep stiring until thick and clear. You will know if you have made it right if you sniff it and it clears your sinuses, or, you put a bit on a spoon to taste and it makes you cough.
For the first night this is great served with rice - I use white rice for this and yes, I know brown is supposed to be better for me, but the sauce goes best with white rice. I also like to have peas as the vegetable.
There are usually leftovers which I have the second night (like tonight) with a vegetable stir fry and some noodles.