Tangcupaiguchinesesweetandsourporkribs Recipes

SWEET AND SOUR SPARE RIBS

Steps:

• Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
• Add cooking oil and smashed rock sugar in wok, heat over slow fire. Keep stirring until the sugar melts and turns into dark red.
• Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
• Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
• Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
• Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
• Garnish chopped spring onions before serving.

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)

Steps:

• Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
• Marinate ribs with wine and soy sauce for 30 minutes.
• Remove ribs from marinade, reserving marinade for later.
• Heat peanut oil (about 6 cups) in wok until it's almost smoking.
• Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
• Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
• To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
• Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
• Throw ribs into the wok with the sauce, and stir to coat thoroughly.
• Serve on a platter, hot or at room temperature.
• As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.