This is an original Chinese dish from the Northern region. This cooking style usually comes with strong taste and thick sauce as their signature. Also this is a totally different recipe than the Southern style “Sweet and Sour” pork. I’ll post the “Sweet and Sour” pork recipe in the next few weeks so please come back to look for it.
This recipe doesn’t require any deep frying and it could be done in less than 30 minutes. The selection of spareribs is the key to success. I like to use a “meaty” baby back rib so you can have the flavour from the bone but enough meat to take care of your hungry appetite. Since this dish has a very strong taste, it is best to go with an ice cold “White Zinfandel” to balance it out. I am not a wine expert so you might want to find a wine of your own choice to go with it.
Total cooking time: 30 minutes
- Ask your local butch for a “Meaty” pork baby back rib
- Use cane sugar instead of white sugar
- Use Chinese rice vinegar instead of regular white vinegar
1 Lb︰ meaty baby back rib (cut to desired size)
1 tbsp︰ Shao shing wine (yellow wine)
2 tbsp︰ rice vinegar
3 tbsp︰ cane sugar (1 1/2 pieces)
4 tbsp︰ light soya sauce
5 tbsp︰ water
1. Parboil ( partial boiling of food as the first step in the cooking process.) the spareribs in boiling water. Pat dry.
2. Put all ingredients in a saucepan and boil for 2 mins in high heat. Lower the heat and simmer for 20 mins till tender.
3. Turn to high heat again till sauce thickens, and serve immediately.
You can cook with 5-layers pork (pork belly), but scoop away oil before serving. (Takes one hour cooking time) This is another very tasty Chinese dish made famous by a poet from years ago. (東坡肉)
片糖︰ 3湯匙 (1 1/2片)
2.將所有材料放進鍋，以高火煮 2分鐘，然後以低火焗 20分鐘至全熟。