This is one of those local dishes that I always thought was too complicated to make. It's my dad's specialty and I was surprised to learn that it's quite simple but packed with flavor! The tender pork and tangy glaze is complemented by the peppery crunch of the daikon radish. As with many of the dishes we feature, the key to this recipe is timing - adequate browning and tenderizing of the pork. Don't rush it - give yourself some time to properly brown and simmer your pork - the result will not disappoint!
2 lbs Pork Spare Ribs
1/2 lb Cubed Pork Butt
3 TBL Vegetable Oil
2 Slices Ginger Root (about 1/2 inch thick), Crushed
1 TBL Garlic, Minced
To Taste Salt
2 TBL Oyster Sauce
3 Cups Warm to Hot Water
1-1/2 Cups Granulated Sugar
1-1/2 Cups Apple Cider Vinegar
1/4 Cup Aloha Brand Soy Sauce
To Taste Sliced Daikon Radish
Place a pot on high-heat, add vegetable oil. Once oil is hot, add in crushed ginger root and minced garlic. Saute until browned, about 25-30 seconds.
Add pork spare ribs and cubed pork butt. After a couple minutes, season with salt, to taste. Allow pork to brown, turning periodically so pork reaches an nice golden-brown color (about 10-12 minutes or until completely browned).
Just before browning is complete, add oyster sauce, mix to coat pork, and let simmer for another 2 minutes.
Turn down fire to medium-high heat. Add in water, sugar, apple cider vinegar and soy sauce, stir well until sugar dissolves. Cover pot and let simmer for at least 1-hour; you may choose to simmer a little longer until pork is tender. *Be sure to stir pot periodically during this simmer process. Halfway through (about a half-hour in), uncover pot and allow to simmer without the lid.