I wanted to cook something within 20 minutes again. In the fridge, only the spare ribs in bones and a skinless chicken thigh is defrosted.

Took some black sauce, Chinese wine, sesame oil, rock sugar, and chopped some onions. Into the pressure cooker for 10 minutes. And there, the meat falling off the bones. Throw in the chicken and let it simmer for 10 minutes and lunch is ready. (Meanwhile, I cooked some veggies)

This is how I like to cook. Fast, easy and delicious.

Braised Pork in Bone and Chicken Thigh

Print Recipe

Ingredients

3 pieces of spare ribs with bones about one hand size each
1 piece of chicken thigh skin-on preferred
1 large onion sliced
1 Tbsp Sesame oil
2 Tbsp Rock sugar
1/4 cup Black Soya Sauce
1/4 cup Chinese Wine Hua Diao or Mei Hua
1/2 teaspoon Chinese five-spice powder

Instructions

Heat up a pot (I used a pressure cooker) and add sesame oil.
Add the onions and fry until soft.
Add the pork and fry until pork is slightly browned.
Add the soya sauce, wine, rock sugar and five spice powder.
Cover the lid and boil until pork is soft. On the pressure cooker, it took me 10 minutes.
Unlid and add the chicken and boil until chicken is fully cooked.
Add water a little at a time so that it does not burn. If using the pressure cooker, there is no need to add water until the lid is taken off.
Do not over add water.
Serve hot with white rice. The thicken sauce can be served with the dish.