Heat the cooking oil in a wok or frying pan. Add the pork spare ribs and cook — in batches, if necessary — until lightly browned.
Add the rest of the ingredients and stir well to blend.
Pour in two cups of bone broth and bring to the boil.
Lower the heat, cover and simmer until the pork is tender.
Depending on the thickness of the meat and the age of the hog it came from, the braising can take anywhere from an hour to two hours.During the cooking time, as the liquid evaporates, you may need to add more bone broth occasionally to prevent scorching. Half a cup or so each time should be enough.Taste the sauce occasionally. If the bone broth is under seasoned or unseasoned, you may need to add salt. DO NOT be tempted to add more soy sauce to prevent the dish from turning too dark.By the time the pork is done, there should only be a little sauce. As the chopped onions become mushy, they will thicken the sauce so there really is no need to add flour or starch.This is an updated version of the recipe originally published in December 12, 2006.
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