Jiang-style Sweet and Sour Pork Ribs

Name: Jiang-style Sweet and Sour Pork Ribs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 325 g pork ribs (chopped into 2.8 cm pieces, marinated); 1 egg (cracked and mixed in); 10 g minced scallion and ginger; 20 g soy sauce (5 g for marinating); 15 g Shaoxing wine (5 g for marinating); 50 g sugar; 25 g vinegar; 15 g sesame oil; 50 g flour (for coating); 10 g cornstarch slurry; 500 g peanut oil (for frying)

The ribs are marinated, coated in a light batter, deep-fried until cooked through, then refried at high heat for a crisp finish — a classic Beijing-style preparation.

1h 0m

Easy

0 favorites

Ingredients

pork ribs (chopped into 2.8 cm pieces, marinated) 325 g

egg (cracked and mixed in) 1

minced scallion and ginger 10 g

soy sauce (5 g for marinating) 20 g

Shaoxing wine (5 g for marinating) 15 g

sugar 50 g

vinegar 25 g

sesame oil 15 g

flour (for coating) 50 g

cornstarch slurry 10 g

peanut oil (for frying) 500 g

Instructions

Preparing the ribs

Chop the pork ribs into 2.8 cm pieces, add 5 g of Shaoxing wine and 5 g of soy sauce to marinate briefly, then crack in 1 egg and mix well, and finally add the flour to coat.

Frying the ribs

Place a wok over high heat, add the peanut oil and heat to about 60% hot, drop the ribs into the wok, separate them with a spatula, and fry through; lift them out with a slotted spoon. When the oil reaches 80% hot, return the ribs to the wok and double-fry until golden and crisp, then drain through a slotted spoon. Return the wok to the heat, add a little...

Finishing the dish

(Original text fragment ends) It is presumed that the following steps involve adding the minced scallion and ginger, the sugar-vinegar sauce thickened with cornstarch slurry, and tossing with sesame oil to finish.