Tested Recipe Adapted from Eva Kam Mum’s Loving Dishes
600g pork soft bones
½ slab brown sugar
1 tbsp oyster sauce
½ tbsp dark soy sauce
1 ½ tbsp ketchup
1 tbsp Zhenjiang vinegar
½ tbsp chili sauce with chopped garlic
1 tsp chicken powder
- Rinse pork soft bones and drain.
- Heat a little oil in a wok and fry the pork soft bones until both sides are golden. Add seasoning and water until all ingredients are covered.
- Bring to the boil. Turn to low heat and cover the lid of wok. Simmer for ½ hour and remove from heat. Set aside with the lid on for ½ hour.
- Simmer over low heat again for 20 minutes until the bones are tender and the sauce thickens. Serve.