Sweet And Sour Pork Ribs2013-07-26
Sweet and sour pork ribs (糖醋排骨) is a traditional Chinese dish, which is simple to make.This simple and easy stir-fry dish is a part of a Chinese family regular dinner menu.Sweet and sour(糖醋) is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It has long been popular in North America and Europe, where it is stereotypically considered a component of standard Chinese cuisine.In China traditionally the sauces are made from mixing sugar or honey with a sour liquid such as rice vinegar, soy sauce, and spices such as ginger and cloves. Sometimes a paste made from tomatoes is used but this is rare and normally restricted to western cooking.The Cantonese original is made with vinegar, preserved plums and hawthorn candy for a nearly scarlet colour and sweet-sour taste. The sugar in sweet and sour pork ribs not only gives the meat a sweet taste, blended with the tastes of vinegar and other spices, but also gives it a brown color. The most difficult part of the cooking process is the melting of sugar. The key in that is achieving appropriate timing and temperature. Overheating will cause a bitter taste and black color, but not using enough heat will not bring out the brown color,this will leave an excess of uncaramelized sugar in the final dish, which will be sticky and have an overly sweet taste as a result.Now,I will show you step by step how to make this delicious dish in a wok or skillet.
- pork ribs 500g
- 3 tablespoons sugar
- 0.5 tablespoon dark soy source
- 1 tablespoon aromatic vinegar
- 1teaspoon white vinegar
- 2 tablespoons cooking wine
- 1 tablespoon tomato sauce
Toss pork ribs with dark soy sauce,cooking wine,salt mixture and Marinade pork ribs for about 1 hours or more. Adjust amount of salt as marinade according to your preference.
Heat the oil in a large skillet over medium heat,just enough to fry the ribs. Turn the ribs occasionally.Deep fry the pork ribs till golden brown and cooked.
Once brown, set them aside.
Heat salad oil in the pan,Saute the ginger until aromatic over medium heat.
Add the pork ribs and stir-fry.
Add tomato sauce.
Add fruit vinegar or white vinegar to help tenderize meat.
Add cooking wine and simmer for half a minute.
Add heated water(not cold) and reduce the heat to low, cover with a tightfitting lid and simmer for 45 minutes.
Add the aromatic vinegar(most important step)and Serve.