Tangcu Paigu (Chinese Sweet and Sour Pork Ribs)

Recipe by Kate S.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs pork baby back ribs, cut into one-inch segments (get this done at the meat counter)
  • 12
    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
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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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