Sweet and sour pork ribs

Ah, sweet and sour pork ribs—a classic dish! Here’s a clear guide to make them, with a balance of tangy and sweet flavors. I’ll break it down step by step.

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Ingredients

For the ribs:

• 500g pork ribs, cut into bite-sized pieces

• 1 tbsp soy sauce

• 1 tbsp cooking wine

• 1/2 tsp salt

• 1/4 tsp white pepper

• 1 tbsp cornstarch

For the sweet and sour sauce:

• 2 tbsp ketchup

• 2 tbsp rice vinegar (or white vinegar)

• 3 tbsp sugar

• 1 tbsp soy sauce

• 1/4 cup water

• 1 tsp cornstarch (optional, for thickening)

Optional for garnish:

• Pineapple chunks, bell peppers, or sesame seeds

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Instructions

1. Marinate the ribs:

   • In a bowl, mix pork ribs with soy sauce, cooking wine, salt, and white pepper.

   • Let it marinate for 30 minutes.

2. Coat the ribs:

   • Toss marinated ribs in cornstarch until lightly coated.

3. Fry the ribs:

   • Heat oil in a pan (enough for shallow frying).

   • Fry ribs until golden brown and cooked through, about 6–8 minutes. Remove and drain on paper towels.

4. Make the sauce:

   • In a small pan, combine ketchup, sugar, vinegar, soy sauce, and water.

   • Heat until sugar dissolves. If you want a thicker sauce, dissolve 1 tsp cornstarch in a little water and add to the sauce.

5. Combine ribs and sauce:

   • Toss the fried ribs in the sweet and sour sauce until well coated.

   • Add optional pineapple or bell peppers and cook for another 1–2 minutes to heat through.

6. Serve:

   • Plate the ribs and drizzle with any remaining sauce. Garnish with sesame seeds if desired.

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These ribs are crispy, tangy, and slightly sticky, perfect with steamed rice.

If you want, I can also give a quick oven-baked version that’s less oily but still delicious. Do you want me to do that?