Sweet & Sour Pork Ribs (The HK Style) 糖醋排骨

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I think that’s a difference between the Sweet & Sour the Hong Kong style and what’s found locally. Although in common terms, they are often known as sweet and sour, but if you notice their names in mandarin, we would call them 酸甜 in local terms whereas they are known as 糖醋 in HK. After I cooked this dish, I do realize that the HK style tends to be more on the sweet side than the local ones as even the 醋 or vinegar that’s being used is the sweet kind. Hence, they are more to liked sweet pork ribs rather than sweet and sour as the “sourish” taste is not that distinguished and apparent in comparison. I believe that’s the reason why they are known as 糖醋排骨 in HK rather than 酸甜排骨 instead.

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Nevertheless, it’s still a very enjoyable dish for me for the fact that I do love all things sweet & sour. You can find my other sweet and sour recipes for pork here and fish here.

If possible, do try to get fresh pork ribs that have already being cut into smaller pieces for you, somewhere around 2 inches would be good. As that would make them easier to consume and takes a shorter time to deep fry too. I gotten mine from PurelyFresh though and feel free to drop them a note to request them to slice the ribs into your desired servings size so that you don’t need to do the job yourself ! And this service is absolutely free of charge !

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For sweet & sour cuisine, most of us will add some “colors” to the dish with capsicums of varied colors, pineapples, etc. However, I eliminate all those today since they are not exactly my favorites and usually they are for “decor” purposes and would seldom be consumed at the end of the day. However, if you do like these veges, feel free to add them to your liking anytime. :)

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Step 1 : Wash the pork ribs under running water and pat them dry. Combine approximately half half of each of the corn flour and potato starch flour together. Lightly beat the egg. Dip the pork ribs in the egg mixture before coating them evenly with the flour mixture.

Sweet & Sour Pork Ribs_Collage_Steps1Step 2 : Heat up some cooking oil in a wok. You can test whether the oil is ready for deep frying by dipping a chopstick into it and small bubbles form around the chopstick which meant the oil is ready. Deep fry the pork ribs till they are golden brown in color. Remove and place them on paper towels to soak up the excess oil.

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Step 3 : Leave approximately 2 tbsp of the oil in the wok and add the minced garlic, red onion, and the white section of the spring onion. Stir fried till fragrant. Add the pork ribs and the sweet and sour sauce accordingly.

Sweet & Sour Pork Ribs_Collage_Steps3Step 4 : Stir the pork ribs to ensure they are well coated with the sauce. Add the corn flour solution and let it simmer for awhile more till the sauce is fairly dried up. Dish and serve. Garnish as desired.

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 Enjoy !!!

Sweet & Sour Pork Ribs (The HK Style) 糖醋排骨
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Poultry
Cuisine: Chinese
Serves: 2
Ingredients
  • 400g short pork ribs (approx. 2 inches in size preferred)
  • 1 egg, lightly beaten
  • some corn flour (to mix together with the potato starch flour for deep frying)
  • some potato starch flour (to mix together with the corn flour for deep frying)
  • some cooking oil
  • ½ red onion, sliced
  • 1 tbsp minced garlic
  • 3 stems spring onion (the white section only)
  • For the Sauce (to combine all together):
  • 3 tbsp sweet rice vinegar
  • 50g light brown sugar
  • 3 tbsp tomato sauce
  • 1 tbsp chili sauce
  • 1 tbsp water
  • dash of pepper
  • dash of salt
  • For the Corn Flour Solution (to mix together):
  • 1 tsp corn flour
  • 1 tbsp water
Instructions
  1. Wash the pork ribs under running water and pat them dry. Combine approximately half half of each of the corn flour and potato starch flour together. Lightly beat the egg. Dip the pork ribs in the egg mixture before coating them evenly with the flour mixture.
  2. Heat up some cooking oil in a wok. You can test whether the oil is ready for deep frying by dipping a chopstick into it and small bubbles form around the chopstick which meant the oil is ready. Deep fry the pork ribs till they are golden brown in color. Remove and place them on paper towels to soak up the excess oil.
  3. Leave approximately 2 tbsp of the oil in the wok and add the minced garlic, red onion, and the white section of the spring onion. Stir fried till fragrant. Add the pork ribs and the sweet and sour sauce accordingly.
  4. Stir the pork ribs to ensure they are well coated with the sauce. Add the corn flour solution and let it simmer for awhile more till the sauce is fairly dried up. Dish and serve. Garnish as desired.
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