Sweet N’ Sour Pork Ribs 生炒排骨
Sweet and Sour - What life one could be expecting, but that is what made us an unforgettable one!
My mother-in-law taught me how to manage the crispy yet juicy deep-fried pork ribs. Her tips are soooo good that the dish became a zero failure. There is no need to crave for sweet n’ sour pork from restaurants anymore.
1lb pork ribs (一字排), cut in 1½ inch cubes n pat-dried
1 cup of corn starch
1 egg, beaten
½ pepper, yellow and orange, sliced in big diamond shape
½ pineapple, sliced in trunk
vegetable or canola oil for deep fry
pinch of sea salt and sugar to season
The Sauce
3tbsp white vinegar
3tbsp water
2tbsp ketchup
1/2 - 1 tbsp worcestershire sauce
sugar (at your taste)
1tsp corn starch
- Marinate ribs with pinch of salt n sugar.
- Whisk 1 egg. Soak ribs in the egg wash briefly. Immediately coat the ribs with a thin layer of corn starch. You can do that by shaking the powder onto the ribs within a plastic bag so the powder will stay thin and evenly.
- Deep-fry the ribs in a good amount of canola oil until the oil is no longer bubbling. Take the ribs out and set aside. At this point, the ribs should be cooked but not crispy enough. Leave the oil to cool down in the pot to prepare for the 2nd frying process to follow.
- Meanwhile, stir fry the peppers. Add in pineapples. Remove from heat and set aside.
- After the frying oil came to a cooled down, reheat the oil in high fire. Once the oil is bubbling hot again, deep-fry the ribs once again until the color gets more golden and became crispy. Drain out the ribs and set aside.
- Prepare the mixed ketchup sauce in medium heat and simmer for a few minutes until the sauce thicken a bit.
- Toss the ribs, peppers and pineapples into the ketchup sauce quickly until well blended. Serve immediately.
Tips from mother-in-law:
The oil must come to a complete cooled down after the 1st round of deep-fry and reheat the oil for the 2nd round in order to attain full crunchiness even after blended in with the sauce.
I love it
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