Sweet and Sour Ribs
By: Bookshop
Published: Thursday, December 10, 2009 - 4:55pm

Ingredients




350 grams pork chops (called Kotelett), de-boned and cut into small pieces
2 thumb-sized fresh ginger: one thinly sliced and the other crushed
1 clove garlic, thinly sliced
4 scallions, white part only, crushed
1 tablespoon Shaoxing wine
4 teaspoons dark soy sauce
8 tablespoons white sugar
2 tablespoons Chinkiang Vinegar
2 teaspoons sesame oil
Oil for frying
Salt to taste

Preparation

1 Heat a pot with oil and deep fry the meat until golden brown. Set aside. 2 Pour off but 3 tbsp of oil and reheat over high flame. Add the crushed ginger and remaining scallion and fry until fragrant. Add the remaining soy sauce, and sugar. Simmer the sauce until it is reduced to a glaze. Season with salt if necessary. 3 Add the fried meat and the remaining vinegar and let simmer until the pieces are fused with the flavours. Off the fire, stir in the sesame oil and place on a bed of steamed bitter green such as choi sum.

About


Not to be confused with the more common, bright-red and sticky sweet and sour sauce coating fried, breaded pieces of pork, this is a Hunan specialty as described in The Revolutionary Chinese Cookbook from Fuschia Dunlop.  I modify this recipe slightly because I wasn’t keen on doing too many steps and I’m not keen on asking the butcher to cut the spare ribs into bite-sized pieces (they may charge me for labour cost!) but the result is wonderful thanks to the sauce: it’s sweet, sour with an end alcoholic note coating the meat.

Comments:
Alisa Escanlar

Thank you  for sharing this delicious recipe! My husband did a double take on the monitor when he saw the picture! Yummy!