Tangcu Paigu (Chinese Sweet and Sour Pork Ribs)
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 1⁄4 lbs pork baby back ribs, cut into one-inch segments (get this done at the meat counter)
- 1⁄2 tablespoon shaoxing rice wine (optional)
- 5 tablespoons soy sauce
- 3 green onions, shredded (optional)
- 4 tablespoons sugar
- 3 tablespoons chinese black vinegar (or substitute balsamic vinegar)
- 2 teaspoons cornstarch, mixed with 3 T cold water (optional)
- 1 teaspoon sesame oil (optional)
- peanut oil, for deep-frying
directions
- 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.
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Reviews
-
I'm not a huge fan of ribs, but friends of mine are, & when they were here for dinner the other night, I fixed these & i was totally surprised at all the raves I got on 'em! OUTSTANDING, & I must admit, that once I got over the messy eating, I thoroughly enjoyed 'em, too! Thanks for sharing your recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
RECIPE SUBMITTED BY
Kate S.
Parnell, 0