Sweet & Sour Pork Ribs
Recipe type: Pork
Short pork ribs in a light batter, deep fried to perfection, then glazed with a rich sweet and sour sauce. Sweet & Sour Pork Ribs are a classic of Chinese cuisine. This recipe is quick and easy, and will definitely score points with your loved ones.
- 800g Pork ribs, cut short to 50mm / 1 inch length
For the marinade
- 2.5ml Salt
- 2.5ml Fresh ground black pepper
- 10ml Sugar
- 30ml White wine vinegar
For the batter
- 2 Large eggs, lightly beaten
- 30ml Tapioca flour (you can substitute cornflour)
For the Sauce
- 60ml Sugar
- 60ml White wine vinegar
- 30ml Light soy sauce
- 30ml Tomato sauce
- 100ml Chicken stock
- 20ml Tapioca flour (you can substitute cornflour but the sauce will not be as glossy)
- ½ Green pepper, cut into thin strips
- ½ Red pepper, cut into thin strips
- ½ Yellow pepper, cut into thin strips
- Have your butcher cut the ribs into short ribs, 50mm or 1 inch in length. Cut the ribs apart, place them in a large mixing bowl.
- Pour in the marinade ingredients, massage these into the ribs, and allow the ribs to marinade for 60 minutes, stirring every 15 minutes.
- Blend the egg with the tapioca flour, pour it over the pork and mix until everything is well coated.
- Half-fill your pan with oil, heat to 180c / 350f and fry half of the ribs for 3 minutes per side. Remove from the pan. Repeat with the remaining ribs.
- As the second batch of ribs finishes frying, add the first batch back to the pan and fry all of the ribs for a further 60 seconds per side. remove from the pan.
- Carefully pour the oil from the pan, leaving only the oil that sticks to the pan. Fry the peppers for 3 minutes until they tart brown on the edges.
- Add the sauce, stir briefly, then add the ribs. Stir these for 60 seconds until the sauce has totally thickened and glazed the ribs with a thick coating.
- Remove from the heat and serve.