Sweet and Sour Pork Ribs
Sweet and Sour Pork Ribs is a classic Chinese dish, crispy on the outside and tender inside, with a perfect balance of sweet and tangy flavors. The bright red glossy sauce coats every piece, making it a favorite for family meals and banquets alike.
Ingredients
14 items- Pork ribs 500g
- Ginger 3 slices
- Cooking wine 1 tbsp
- Light soy sauce 2 tbsp
- Salt 1/2 tsp
- White pepper a pinch
- Cornstarch as needed
- Cooking oil as needed
- Garlic 3 cloves
- Ketchup 2 tbsp
- Dark soy sauce 1/2 tsp
- Chinese black vinegar 3 tbsp
- Sugar 3 tbsp
- Water 4 tbsp
Nutrition
Steps （7 steps）
Cut 500g pork ribs into small pieces, place in a bowl and cover with cold water. Soak for 30 minutes, changing water once, to remove blood. Then put ribs in a pot with cold water, add 3 ginger slices and 1 tbsp cooking wine. Bring to a boil over high heat, skim off foam, boil for 2 minutes, then drain and rinse with warm water.
Place the blanched ribs in a bowl. Add 1 tbsp light soy sauce, 1/2 tsp salt, a pinch of white pepper, and ginger slices. Mix well and marinate for 15 minutes to infuse flavor.
Coat each rib evenly with a thin layer of cornstarch. Shake off excess starch and set aside on a plate.
Heat enough oil in a wok to 160°C (bubbles form around chopsticks). Deep fry ribs over medium heat for 4-5 minutes until lightly golden and set. Remove and drain. Increase oil temperature to 190°C, return ribs and fry for another 1-2 minutes until golden and crispy. Drain well.
Prepare the sweet and sour sauce: In a bowl, mix 2 tbsp ketchup, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce, 3 tbsp black vinegar, 3 tbsp sugar, and 4 tbsp water. Stir until sugar dissolves. In another small bowl, make a slurry with 1 tbsp cornstarch and 2 tbsp water.
Leave a little oil in the wok, sauté minced garlic over medium-low heat until fragrant. Pour in the sauce mixture and bring to a boil over medium heat, stirring constantly. Add the cornstarch slurry and stir until the sauce thickens and coats the back of a spatula.
Add the fried ribs to the wok, toss quickly to coat evenly with sauce. Sprinkle with white sesame seeds if desired. Serve immediately while hot.
Tips
Double-frying is key for a crispy yet tender texture. Adjust the sauce ratio to your taste: add more vinegar if you prefer tangier. Ketchup adds color and flavor but can be omitted. Make sure ribs are cooked through but not overdone.
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