Ingredients
- 200 on a candy thermometer
- 1 1/2 length peanut oil
- 1/2 galangal
- 1/2 cilantro
- 1,900 ml stainless steel saucepan
- 800 gr pork spareribs
- 500 gr sugar
- 475 ml water
- 350 ml soy sauce
- 180 ml molasses
- 80 ml chinese rice vinegar
- 16 ml dark soy sauce
- 3 gr salt
- 1 gr pepper
Reduce the heat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature for 2 to 3 months if tightly covered.
