Sweet and Sour Pork Spare Ribs
(1)
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.
Jin
18 people made this
Ingredients
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)
Method
Prep:15min ›
Cook:1hr35min ›
Ready in:1hr50min
- 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.
- Heat oil in a wok over high heat until hot. Pan-fry the ribs until lightly brown. Remove.
- 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.
- Drizzle in the vinegar and sesame oil and toss well. Transfer to a serving dish and cool. Garnish with sesame seeds and serve.
