1 tbsp. rice wine (optional)
2 tbsp. soy sauce
3 tbsp. sugar
4 tbsp. vinegar
5 tbsp. water
2+ lbs. of pork spareribs, chopped into smaller pieces

Put together into cold fry pan. Turn flame to high until the sauce begins to boil. Lower flame to slow simmer until the sauce boils down to a thick, golden brown mixture (about 40 minutes). Do not cover for last 15 minutes.

Stir fry fresh spinach to place around the edges of your serving plate. Place meat in the center. Very easy version of sweet and sour pork! Given to me by a Chinese friend of mine in our Taipei Covenant Church.