"1 kg of pork ribs"
to taste salt
"1/2 cup of vinegar"
"1/4 cup of brown sugar"
"2 tablespoons of mustard"
"1 tablespoon of grated fresh ginger"
"1 tablespoon of English Worcestershire sauce"
"1 tablespoon of oil"
"1 cup of water"
"20 green onions, cut into small pieces"
"4 small pickled cucumbers, cut into small pieces"
"1 kg of pork ribs"
to taste salt
"1/2 cup of vinegar"
"1/4 cup of brown sugar"
"2 tablespoons of mustard"
"1 tablespoon of grated fresh ginger"
"1 tablespoon of English Worcestershire sauce"
"1 tablespoon of oil"
"1 cup of water"
"20 green onions, cut into small pieces"
"4 small pickled cucumbers, cut into small pieces"
Remove excess fat and membrane from the ribs
Cut the ribs into smaller pieces and season with salt to taste in a large bowl
Combine vinegar, brown sugar, mustard, grated ginger, and Worcestershire sauce in a separate bowl
Add the pork ribs to the marinade and let them sit for 30 minutes
Drain the excess marinade and reserve
Fry the pork ribs in oil until nicely browned
Reduce heat, add the reserved marinade, cover the pan, and cook until the meat is tender
If necessary, add more water
Add the green onions and pickled cucumbers
Heat through and serve immediately.
