Sweet-and-sour pork ribs

Pork ribs briefly fried, then finished in a sweet vinegar-and-tomato sauce.

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Method

4 clear steps

1
Put ribs and ginger in cold water. Bring to a boil, skim, and blanch for 2–3 minutes. Drain, remove foam with hot water carefully, and dry thoroughly before frying.
2
Heat frying oil to about 170°C. Fry the ribs carefully in batches for an initial 3–5 minutes until lightly golden, then drain. This is not the final doneness check.
3
In a clean pan over low heat, dissolve 30 g sugar in 50 ml hot water. Add the ribs and stir for 30 seconds. Add vinegar, light soy sauce, oyster sauce, stock seasoning, ketchup and five-spice, then stir for another 30 seconds.
4
Add boiling water just to cover the ribs and bring to a boil. Add dark soy sauce. Simmer until tender and at least 63°C internally, using an initial extra 5–10 minutes for larger pieces and longer if necessary. Reduce the sauce without burning, rest for 3 minutes and sprinkle with sesame.

China

Pork ribs briefly fried, then finished in a sweet vinegar-and-tomato sauce.

Loading kitchen…

4 clear steps

1
Put ribs and ginger in cold water. Bring to a boil, skim, and blanch for 2–3 minutes. Drain, remove foam with hot water carefully, and dry thoroughly before frying.
2
Heat frying oil to about 170°C. Fry the ribs carefully in batches for an initial 3–5 minutes until lightly golden, then drain. This is not the final doneness check.
3
In a clean pan over low heat, dissolve 30 g sugar in 50 ml hot water. Add the ribs and stir for 30 seconds. Add vinegar, light soy sauce, oyster sauce, stock seasoning, ketchup and five-spice, then stir for another 30 seconds.
4
Add boiling water just to cover the ribs and bring to a boil. Add dark soy sauce. Simmer until tender and at least 63°C internally, using an initial extra 5–10 minutes for larger pieces and longer if necessary. Reduce the sauce without burning, rest for 3 minutes and sprinkle with sesame.