Sweet and Sour Pork Ribs with Pineapple菠蘿咕嚕排骨
Tangy and sweet pork ribs, deep-fried to a tender crisp and coated in a vibrant sauce with juicy pineapple chunks and crisp bell peppers. A classic comfort dish perfect with steamed rice.
01Ingredients
- 500g pork ribs, cut into small pieces
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- 1 egg
- 3 tbsp cornstarch
- Oil for deep frying
- 1/2 fresh pineapple, cubed
- 1 green bell pepper, cut into cubes
- 1 red bell pepper, cut into cubes
- 1/2 onion, cut into cubes
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- For the sauce:
- 3 tbsp ketchup
- 2 tbsp white vinegar
- 2 tbsp sugar
- 1 tbsp soy sauce
- 1/2 cup water
- 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)
Nutrition (per serving)485kcal
- Protein28.5g
- Carbs35.2g
- Fat22.8g
Fiber 1.8 gSodium 612 mg
02Steps
- Marinate pork ribs with salt, white pepper, Shaoxing wine, egg, and cornstarch for 15 minutes.
- Heat oil for deep frying in a wok to 170°C (340°F). Fry the pork ribs in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain excess oil.
- In a clean wok, heat oil. Sauté minced garlic and ginger until fragrant.
- Add cubed pineapple, green bell pepper, red bell pepper, and onion. Stir-fry for 2-3 minutes until slightly tender-crisp.
- Pour in the mixed sauce ingredients (ketchup, white vinegar, sugar, soy sauce, water). Bring to a simmer.
- Stir in the cornstarch slurry to thicken the sauce until it coats the back of a spoon.
- Add the fried pork ribs back into the wok. Toss everything to coat evenly with the sauce. Serve immediately.
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