Sweet & Sour Pork Ribs (The HK Style) 糖醋排骨
Prep time
Cook time
Total time
Recipe type: Poultry
Cuisine: Chinese
Serves: 2
  • 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
  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.
Recipe by Eat What Tonight at https://eatwhattonight.com/2015/10/sweet-sour-pork-ribs-the-hk-style/