Tangcu Paigu (Chinese Sweet And Sour Pork Ribs)

1. 1

   Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.

2. 2

   Marinate ribs with wine and soy sauce for 30 minutes.

3. 3

   Remove ribs from marinade, reserving marinade for later.

4. 4

   Heat peanut oil (about 6 cups) in wok until it's almost smoking.

5. 5

   Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.

6. 6

   Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).

7. 7

   To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.

8. 8

   Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.

9. 9

   Throw ribs into the wok with the sauce, and stir to coat thoroughly.

10. 10

    Serve on a platter, hot or at room temperature.

11. 11

    As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.

* Per serving · 4 servings · Values may vary.

No additional tips available.