Start with adding sugar to cold oil in a pot on low-medium heat. Continue stirring until sugar has melted and caramelized (turned brown like soy sauce) on low-medium heat. This step is crucial and takes a lot of patience but is worth it! Cook slowly until the sugar melts and turns golden like a soy sauce color.
Add roasted pork ribs and coat the ribs in sugar.
Then, add the following sauces: 1 cup water , ¼ cup black vinegar (can not substitute with other vinegars), ¼ cup regular soy sauce, 3 tablespoon shaoxing cooking wine, ginger, green onions (white parts only), garlic and bay leaves. Turn heat to medium and bring the sauce to a boil and boil for 5 minutes.
Then, cover and turn heat to low for 30 minutes.
After 30 minutes, remove the lid and take out the green onions, and bay leaves. We don't eat those.
Then, cook on high for 5-10 minutes until sauce has thickened. Once the sauce has thickened to your desired likeness, add ¼ cup of black vinegar. We add at the end of cooking because the flavor of the vinegar has changed while cooking. Give it a few stirs and you’re done! If the sauce has not thickened, look in 'If you sauce is not thick enough' section of the blog above.
Garnish with sesame seeds and green onions and hope you enjoy!