My child especially loves this dish. It's the simplest and most delicious sweet and sour pork ribs I've ever made. I'm recording it here.
Materials
Steps for making sweet and sour pork ribs
Prepare pork ribs and ginger slices
Blanch the pork ribs in water with cooking wine
Take it out after it changes color
You can keep the broth from blanching the ribs and use it to cook the ribs later. If you don't like it, you can omit it and use boiling water instead.
Put oil in the pan
Add a few rock sugar pieces and stir-fry until small bubbles appear.
Add the ribs and stir-fry until they change color.
Add ginger
Add the water used to stir-fry the pork ribs or boiling water
Add 1 spoonful of cooking wine
2 tablespoons of light soy sauce
3 tablespoons of rock sugar. I used small-grained rock sugar; if you use large-grained rock sugar, you can halve the amount.
4 tablespoons of vinegar
Half a spoonful of dark soy sauce
Simmer over medium-low heat for about half an hour
Once the sauce has reduced to the desired consistency, sprinkle with white sesame seeds.
Plating
Tips for making sweet and sour pork ribs
1. Be sure to use boiling water; cold water will make the meat tough. 2. Rock sugar or granulated sugar are both fine, but rock sugar granules are larger, so you can reduce the amount. 3. Cooking for half an hour or longer will make the meat more tender.
