Sweet and Sour Pork Ribs
Xiachufang homepage, recipe categories, common topics, homestyle dishes, quick dishes, rice-friendly dishes, breakfast, weight loss, soups, baking, snacks, common ingredients, pork, chicken, beef, fish, eggs, potatoes, eggplant, tofu, seasonal ingredients, spinach 9.7, blueberries 9.1, Chinese chives 8.5, zucchini 7.4, dried shrimp skin 7.0, shrimp 7.0, lettuce 5.9, king oyster mushrooms 5.8, view all categories, menu, activity feed, log in, register.
Ingredients
- Ginger and scallions
- Shaoxing wine
- Pork ribs (the middle section of meaty ribs)
- Oil
- Salt
- 8 spoonfuls sugar
- 8 spoonfuls black vinegar (1:1 with the sugar)
- White sesame seeds
Steps
- 1
Rub the pork ribs with ginger, scallions, and Shaoxing wine to remove any unpleasant odor. Soak for 30 minutes, then rinse well with clean water several times.
- 2
Blanch the ribs. Put them into a pot of cold water and add a few slices of ginger, scallion sections, and a little Shaoxing wine.
- 3
Bring the water to a boil, skim off the foam, and continue cooking for 7 to 8 minutes.
- 4
When the time is up, remove the ribs and pick out the ginger and scallions.
- 5
Pat off the excess moisture with kitchen paper towels.
- 6
Heat oil in a wok to medium-low heat (120-150°C). At this point, the oil will move slightly and show a faint wisp of smoke.
- 7
Add the ribs gradually, a little at a time. Fried ribs will come off the bone more easily.
- 8
Fry the ribs until they are sizzling and releasing oil, then remove them.
- 9
Do not wash the wok; pour in some water.
- 10
Add the ribs, then add 1 spoonful of salt, 8 spoonfuls of sugar, 8 spoonfuls of black vinegar (a 1:1 ratio of sugar to vinegar), and some prepared caramelized sugar if desired.
- 11
Cover with a lid and reduce the sauce slowly over low heat. Taste along the way; ideally, the sweetness should not overpower the sourness, and the sourness should not overpower the sweetness. Add more if the flavor is not enough.
- 12
At the end, use a spatula to turn the ribs and reduce the sauce a bit more.
- 13
Just before removing from the wok, add a little more vinegar, since vinegar evaporates when heated. Sprinkle with white sesame seeds and plate.
Tips
No extra tips yet.
More from Unclassified Chinese
Unclassified Chinese
Beef with King Oyster Mushroom
This quick stir-fry combines tender marinated beef with savory king oyster mushroom for a flavorful dish that goes especially well with rice. The mushroom is first dry-fried to draw out moisture, then stir-fried with beef, garlic, and red chili for a simple home-style dish.
Unclassified Chinese
Black Pepper Beef Cubes with White Button Mushrooms
A quick stir-fry of tender beef cubes and white button mushrooms seasoned with black pepper sauce, black pepper, and garlic. Savory and aromatic, it pairs well with rice.
