Tangcu Paigu (糖醋排骨)
China
A Chinese cuisine dish with a perfect balance of sweet and sour. Suitable for beginners, requires simple techniques and yields restaurant-level results.
Ingredients
- 700 g pork ribs
- 1 tbsp vegetable oil
- 10 pcs garlic
- 1 pcs ginger
- 2 pcs green onion
- 5 tbsp sugar
- 4 tbsp black rice vinegar
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 0.125 tsp salt
- to taste toasted sesame seeds
Steps
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Place the pork ribs in a large pot, cover with cold water, bring to a boil and let simmer.
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Skim off the foam with a slotted spoon, after 3 minutes drain the water, leaving the ribs.
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Heat the vegetable oil in a wok or skillet, add the drained ribs, garlic, ginger and green onion. Stir-fry until lightly golden.
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Add sugar, 3 tbsp black rice vinegar (reserve 1 tbsp for the final step), light soy sauce, dark soy sauce and salt. Add hot water to cover the ribs (about 400 ml).
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Bring to a full boil, then reduce heat, cover and simmer over low heat for about 50 minutes.
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Remove the lid, discard the garlic, ginger and green onion. Add the remaining 1 tbsp black rice vinegar and increase heat to high so the liquid reduces to a thick glaze.
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Stir occasionally until the sauce coats the ribs, then remove from heat immediately to prevent the sugar from burning.
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Transfer the cooked ribs to a serving dish, sprinkle with toasted sesame seeds and green onion to taste.
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Serve warm or at room temperature, together with plain rice and vegetable sides.