Chinese cuisine

Easy

Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class

Name: Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class
Prep time: 10 min
Cook time: 1 hr 40 min
Total time: 1 h 50 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: Bake the Pork Ribs; 1½ lb. Pork ribs; 2 tbsp. Olive oil; For the Crystal Sugar; 2 tbsp. Olive oil; 1/4 cup Crystal sugar; 2 tbsp. Water; Cook the Baked Pork Ribs; 1 cup Boiling water; 2 tbsp. Shaoxing wine; 5 cloves Garlic cloves; 1½ tbsp. Light soy sauce; 1/2 tsp. Salt; 1ㅤ cupㅤ Crystal sugar; 1¼ cup Sweet black rice vinegar, divided; Garnish; 1ㅤ ㅤ tspㅤ White sesame seeds

Chef John Zhang

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Shanghai Style Sweet and Sour Pork Ribs | Chef John’s Cooking Class

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These sweet pork ribs will comfort and satisfy all your cravings. The dish is filling and delicious to eat. It’s easy to make so you can cook this upright at home.

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr 40 min

TOTAL TIME: 1 hr 50 min

3 SERVING

Ingredients:

Bake the Pork Ribs
1½ lb. Pork ribs
2 tbsp. Olive oil
For the Crystal Sugar
2 tbsp. Olive oil
1/4 cup Crystal sugar
2 tbsp. Water
Cook the Baked Pork Ribs
1 cup Boiling water
2 tbsp. Shaoxing wine
5 cloves Garlic cloves
1½ tbsp. Light soy sauce
1/2 tsp. Salt
1ㅤ cupㅤ Crystal sugar
1¼ cup Sweet black rice vinegar, divided
Garnish
1ㅤ ㅤ tspㅤ White sesame seeds

Directions:

Step 1

Cut pork ribs into small pieces, brush with cooking oil.

Step 2

Roast at 450°F/250°C for 20-30 minutes until golden. The purpose of roasting is to remove gamey taste and blood in pork ribs. (The pork ribs must be roasted until golden and fragrant in order to remove the gamey taste and blood in the meat.)

Step 3

In a medium-size cooking pan over low heat, add oil, 1/4 cup rock sugar, and 2 tbsp water, constantly stir until the rock sugar is melted and caramelized. (During caramelizing the rock sugar, you should not be set the heat too high, otherwise, it will burn.)

Step 4

Add 1 cup of boiling water, roasted ribs, Shaoxing cooking wine, garlic, light soy sauce, salt, 1 cup of rock sugar, 1/4 cup Zhengjiang sweet black rice vinegar, and 1 cup of water until the ribs are submerged in the sauce.

Step 5

Turn up the heat and bring it to a boil. Cover the pan with a lid, turn the heat to low, simmer for 15 minutes; add 1/2 cup Zhengjiang sweet black rice vinegar, simmer for another 20-25 minute with the lid on, then add 1/2 cup Zhengjiang sweet black rice vinegar again, turn up the heat to high to thicken the sauce until all rib pieces are well glazed. (Add the Zhengjiang sweet black rice vinegar three times, especially the 3rd time is for enriching the flavor, therefore the dish is more flavourful.)

Step 6

Plate and sprinkle white sesame seeds on top and serve!