RECIPES & TIPS
Chinese Sweet and Sour Pork Ribs 糖醋排骨 Tángcù páigǔ
Pork ribs 500g
Spices (cinnamon, bay leaves, Sichuan peppercorns, star anise, cloves)
Preserved plums (3-4 pieces)
Vinegar (black rice vinegar) 4 tbsp
Soy sauce (light) 3 tbsp
Cooking wine 1 tbsp
Water 5 tbsp
Rock sugar 2 tbsp
Sesame oil 1 tbsp
Spring onion (white part)
Sesame seeds (white)
Spring onion (green part)
Start by squeezing the ginger as well as the garlic to get smooth pastes and put them aside.
Also cut some ginger and garlic into slices and leave them aside.
Chop the green onions into chunks for the white part and into small pieces for the green part.
Prepare the sauce by adding 4 tbsp of vinegar, 3 tbsp of soy sauce (light), 1 tbsp of cooking wine and 5 tbsp of water and the preserved plums (3-4 pieces).
Place the pork ribs into a pot with cold water and bring it to a boil. Add some ginger and garlic (slices) with other spices (bay leaves, cinnamon, star anise, cloves and red Sichuan peppercorns) to get rid of the fishy smell of the meat (腥味). Once the water starts boiling, eliminate all the impurities that come up on the surface and drain out quickly the meat into a separate container full of cold water. This will help to stop the cooking process while cleaning up the meat from the remaining impurities. Then drain the ribs with some paper tissue or more environmentally friendly towel and make sure they are fully dried.
Sesame oil into a wok and here we go, 2 tbsp of rock sugar over medium heat and wait until the sugar gets gold. Place the ribs inside and make sure to turn them to get the brown color from the sugar melt onto the surface of the meat. Be careful not to burn the sugar.
Once the ribs have absorbed the sugar, getting nice and brown, turn into high heat and pour in the sauce together with some minced ginger and garlic, together with the chunks of green onions (white part). Also add some slices of both garlic and ginger for an extra texture and taste. Simmer it for a couple of minutes, then pour in some water and cover with a lid. Time to wait for this to simmer (medium heat) for about 30 minutes.
Get the lid away, add some extra vinegar (as much of it evaporated during the simmering) and adjust the thickness of the sauce according to its status by putting everything on high heat and moving the wok around.
Sprinkle some sesame seeds and spring onions (green part) and that’s it! This is our Sweet and Sour Pork Ribs. Guys, time to eat!