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Hong Kong Style Sweet and Sour Pork Ribs
咕嚕肉
Tender, crispy fried pork ribs coated in a vibrant, tangy, and slightly sweet sauce, a beloved classic in Hong Kong cuisine.
🧂 Składniki
- 500 g Pork ribs(cut into bite-sized pieces)
- 100 g Cornstarch(for coating)
- 1 large Egg
- 1 tbsp Shaoxing wine
- 1 tbsp Soy sauce
- 1/2 tsp Salt
- 1/4 tsp White pepper
- for frying Vegetable oil
- 150 g Pineapple chunks
- 1/2 Green bell pepper(cut into chunks)
- 1/2 Red bell pepper(cut into chunks)
- 1/2 Onion(cut into chunks)
- 4 tbsp Ketchup
- 3 tbsp Rice vinegar
- 3 tbsp Sugar
- 3 tbsp Water
- 1 tbsp Cornstarch slurry(1 tsp cornstarch mixed with 2 tsp water)
👨🍳 Instrukcje
- 1
Marinate the pork ribs with Shaoxing wine, soy sauce, salt, and white pepper for at least 15 minutes.
⏱️ 15 minutes - 2
In a bowl, whisk the egg and then add it to the marinated pork. Mix well to coat.
💡 Wskazówki profesjonalistów: Ensure the pork is evenly coated with the egg mixture. - 3
Dredge the pork pieces in cornstarch, ensuring each piece is well-coated. Shake off excess.
💡 Wskazówki profesjonalistów: Double-coating can result in extra crispiness. - 4
Heat about 2 inches of vegetable oil in a wok or deep pot to 170°C (340°F). Fry the pork ribs in batches until golden brown and cooked through.
⏱️ 5-7 minutes per batch💡 Wskazówki profesjonalistów: Do not overcrowd the wok, as this will lower the oil temperature and result in greasy pork. - 5
Remove the fried pork ribs and drain on paper towels. Set aside.
💡 Wskazówki profesjonalistów: You can re-fry the ribs for a second time for extra crispiness. - 6
In a clean wok or pan, stir-fry the pineapple chunks, bell peppers, and onion until slightly softened.
⏱️ 2-3 minutes - 7
In a small bowl, whisk together ketchup, rice vinegar, sugar, and water for the sauce.
💡 Wskazówki profesjonalistów: Adjust sugar and vinegar to your preferred sweetness and tanginess. - 8
Pour the sauce mixture into the wok with the vegetables. Bring to a simmer.
⏱️ 1 minute - 9
Add the cornstarch slurry to thicken the sauce. Stir until the sauce coats the back of a spoon.
⏱️ 30 seconds - 10
Return the fried pork ribs to the wok and toss quickly to coat them evenly with the sweet and sour sauce.
⏱️ 1 minute💡 Wskazówki profesjonalistów: Toss quickly to maintain the crispiness of the pork. - 11
Serve immediately.
💡 Wskazówki profesjonalistów: Best served hot with steamed rice.
💡 Wskazówki profesjonalistów
- ✓Ensure the oil is at the correct temperature for frying to achieve crispy ribs.
- ✓Adjust the sauce ingredients to suit your taste preferences for sweetness and sourness.
- ✓Using fresh pineapple will add a more authentic flavor.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a splash of chili sauce to the sweet and sour sauce for a spicy kick.
- Substitute pork ribs with chicken thigh or firm tofu for a different protein.