Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 400 g pork ribs (chopped into segments and blanched); 25 g toasted sesame seeds (for sprinkling); 2 g salt; 2 g Sichuan peppercorns; 15 g cooking wine; 10 g ginger; 10 g scallion; 500 g vegetable oil (for frying); 150 g stock; 50 g vinegar; 100 g sugar; 10 g sesame oil

Sichuan-style ribs are first steamed until tender, then deep-fried and glazed with a reduced sugar-and-vinegar sauce. The result is glossy red, balanced sweet and sour, with a dry fragrance and a moist finish.

1h 15m

Easy

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Ingredients

pork ribs (chopped into segments and blanched) 400 g

toasted sesame seeds (for sprinkling) 25 g

salt 2 g

Sichuan peppercorns 2 g

cooking wine 15 g

ginger 10 g

scallion 10 g

vegetable oil (for frying) 500 g

stock 150 g

vinegar 50 g

sugar 100 g

sesame oil 10 g

Instructions

Steaming the Ribs

Chop the pork ribs into pieces about 5 cm long, blanch them in boiling water, then transfer to a steaming bowl. Add the salt, Sichuan peppercorns, cooking wine, ginger, scallion, and stock, and steam over a steamer until the meat pulls away from the bone. Remove the ribs.

Frying the Ribs

Heat the oil in a wok over high heat to 180°C, then add the ribs and fry until golden brown. Remove and drain.

Glazing and Coating

Heat the vegetable oil in a wok and stir-fry the sugar into a caramel syrup. Add the stock, ribs, and remaining sugar, then reduce over low heat. When the sauce is nearly dry, add the vinegar. Once the oil surfaces, drizzle with sesame oil, transfer to a plate to cool, sprinkle with sesame seeds, toss well, and serve.