2. In the wok over high heat, place the pork in the wok and pour water and add the salt, bring it to a boil and cook until the ribs is done.
3. Skim the fat on the surface, once done remove and drain the water, set aside.
4. In another wok, pour oil and sauté the garlic until brown, add the chicken stock, soy sauce, sugar, cooking wine, stir and add the liquid cornstarch.
5. Add the pork and cook until the stock thickens.
6. Once done turn off the heat.