Sweet and Sour Pork Ribs咕嚕排骨
Crispy, tender pork ribs coated in a vibrant sweet and sour sauce with bell peppers and pineapple. A beloved classic that's both tangy and savory.
01Ingredients
- 500g pork ribs, chopped into 5cm pieces
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 1 egg yolk
- 4 tbsp cornstarch
- 500ml cooking oil (for deep-frying)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1/2 onion, diced
- 100g fresh pineapple chunks
- 4 tbsp ketchup
- 3 tbsp white vinegar
- 2 tbsp sugar
- 2 tbsp water
Nutrition (per serving)892kcal
- Protein42.5g
- Carbs58.3g
- Fat52.8g
Fiber 2.1 gSodium 1847 mg
02Steps
- Marinate pork ribs with salt, white pepper, Shaoxing wine, light soy sauce, and egg yolk for 20 minutes.
- Coat the marinated ribs evenly with cornstarch.
- Heat cooking oil in a wok to 170°C. Deep-fry the ribs in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain well.
- In a separate small bowl, mix ketchup, white vinegar, sugar, light soy sauce, and water to create the sweet and sour sauce.
- Pour out most of the oil from the wok, leaving some. Sauté bell peppers, onion, and pineapple until fragrant, about 2 minutes.
- Add the prepared sweet and sour sauce to the wok and bring to a simmer.
- Add the fried pork ribs to the wok and toss to coat evenly with the sauce. Serve immediately.
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