糖醋排骨 (Tang Cu Pai Gu)
糖醋排骨 (tahng tsoo pai goo)
Sweet and Sour Spare Ribs
Bite-sized pork ribs coated in a glistening sweet and sour glaze of black vinegar, sugar, and soy sauce. A beloved Shanghainese dish with the perfect balance of tangy and sweet.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ soy
⚠ sesame
Equipment Needed
wok
Instructions
-
1
Blanch ribs in boiling water, drain and pat dry.
-
2
Fry ribs in oil until golden brown on all sides.
-
3
Add ginger, scallions, wine, soy sauce, and water, simmer twenty minutes.
-
4
Add vinegar and sugar, increase heat to reduce and glaze.
-
5
Toss until ribs are coated in a thick sticky sauce, sprinkle with sesame.
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Did You Know?
Zhenjiang black vinegar, the key ingredient, has been produced in the same city for over 1400 years and is aged like balsamic.
Chef's Notes
Equipment Tips
- wok
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