Sweet and Sour Pork Spare Ribs

    1 hour 50 min

    This is a classic Sichuan dish, which is ideal as a cold starter. Pork ribs are simmered until soft, then pan-fried until golden and served with a sweet and sour sauce. This dish also does well as a main course.

    20 people made this

    Makes: 2 - 4 servings

    • 500g pork spare ribs, chopped into 4cm lengths
    • 1 (2cm) piece fresh ginger, crushed
    • 1 teaspoon Sichuan peppercorns
    • 1 tablespoon rice wine, divided
    • 200ml vegetable oil, for frying
    • 5 tablespoons dark brown soft sugar
    • 2 teaspoons salt
    • 600ml chicken stock or water
    • 1 1/2 tablespoons vinegar
    • 1 teaspoon sesame oil
    • 1 teaspoon toasted sesame seeds (optional)

    Prep:15min  ›  Cook:1hr35min  ›  Ready in:1hr50min 

    1. Bring a large pot of water to the boil. Add pork ribs, ginger, Sichuan peppercorns and 1/2 the rice wine. Bring back to the boil. Skim off any scum that forms on the surface. Simmer over medium-low heat for 80 minutes. Drain and set aside.
    2. Heat oil in a wok over high heat until hot. Pan-fry the ribs until lightly brown. Remove.
    3. Place the ribs, dark brown soft sugar, salt, remaining rice wine and chicken stock into a clean wok. Cook over medium heat until the wok is almost dry.
    4. Drizzle in the vinegar and sesame oil and toss well. Transfer to a serving dish and cool. Garnish with sesame seeds and serve.

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