Sweet and Sour Pork Ribs糖醋排骨
Succulent pork ribs coated in a vibrant, tangy-sweet sauce, featuring the classic flavors of Cantonese cuisine. A universally loved dish that tantalizes the taste buds.
01Ingredients
- 500g pork ribs, cut into bite-sized pieces
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 100g canned pineapple chunks, drained
- 2 tbsp cornstarch (for coating)
- Oil for deep frying
- For the Marinade:
- 1 tbsp light soy sauce
- 1 tsp Shaoxing wine
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp cornstarch
- For the Sweet and Sour Sauce:
- 4 tbsp ketchup
- 3 tbsp white vinegar
- 3 tbsp sugar
- 2 tbsp water
- 1 tsp cornstarch (for thickening)
Nutrition (per serving)615kcal
- Protein32.5g
- Carbs48.2g
- Fat28.4g
Fiber 1.2 gSodium 892 mg
02Steps
- Marinate the pork ribs with light soy sauce, Shaoxing wine, salt, white pepper, and cornstarch for 20 minutes.
- In a bowl, combine ketchup, white vinegar, sugar, light soy sauce, water, and cornstarch to make the sweet and sour sauce. Set aside.
- Lightly coat the marinated pork ribs with cornstarch. Heat enough oil for deep frying to 170°C (340°F). Deep fry the ribs in batches for 3-4 minutes until golden brown and cooked through. Remove and drain excess oil.
- In a clean wok or pan, add oil. Sauté the diced red and green bell peppers for 1-2 minutes until slightly softened. Add the drained pineapple chunks and sauté for another minute.
- Pour in the prepared sweet and sour sauce. Bring to a simmer, stirring constantly, until the sauce thickens. Add the deep-fried pork ribs and toss to coat evenly. Serve hot with steamed rice.
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