Sweet & Sour Pork Ribs

Method7 steps

1. 1

   Blanch the Pork Ribs

   排骨焯水

   Place the pork ribs and ginger slices in cold water. Heat over high heat until the water boils and a large amount of foam appears, then reduce to medium heat. Once the water is boiling steadily, reduce to low heat and blanch for 2–3 minutes. Remove and set aside.

   排骨与姜片放入冷水中，大火加热至水沸腾、出现大量泡沫后转中火，待水持续沸腾时再转小火焯水 2–3 分钟，捞出备用。

   ⏱8 min

   • 💡 Always start with cold water必须冷水下锅
   • 💡 Watch the heat closely注意观察火力变化
   
2. 2

   Rinse the Pork Ribs

   清洗排骨

   Rinse the pork ribs repeatedly with hot water 2–3 times to ensure all blood foam is removed.

   用开水反复清洗排骨 2–3 遍，确保彻底去除血沫。

   ⏱2 min

   • 💡 Use hot water for rinsing to avoid a large temperature difference that could make the meat tough应使用开水清洗，避免温差过大导致肉质变柴
   
3. 3

   Deep-fry the Pork Ribs

   油炸排骨

   Pour enough cooking oil into a wok for deep-frying. Once the oil temperature reaches about 170°C, add the pork ribs and fry for 3–5 minutes until the surface is slightly golden. Remove and drain excess oil.

   在锅中倒入足够量的食用油进行深炸，待油温升至约 170°C 后，下排骨炸制 3–5 分钟，直至表面略呈金黄色，捞出控油。

   ⏱10 min

   • 💡 The oil should cover about 2/3 of the pork ribs油量需足以覆盖排骨 2/3
   • 💡 You can dust with a small amount of cornstarch before frying for extra crispiness炸之前可撒少量干淀粉提升酥脆感
   
4. 4

   Caramelize the Sugar

   炒制糖水

   In a clean wok over low heat, warm 50 ml of hot water. Add 30 g of granulated sugar and stir gently until the sugar is completely dissolved and turns a light golden color.

   另取干净锅，置于小火上加热 50 ml 热水，加入白砂糖 30 g，轻轻搅拌直至糖完全溶解，并略呈淡黄色。

   ⏱3 min

   • 💡 The key is to ensure the sugar is fully dissolved重点在于确保糖完全溶解
   • 💡 Do not rely too heavily on color as a guide无需过分依赖颜色判断
   
5. 5

   Season and Toss

   调味翻炒

   Add the fried pork ribs to the sugar syrup and toss quickly for 30 seconds. Then add 5 ml of aged black vinegar, 5 ml of light soy sauce, 5 ml of oyster sauce, 2 g of chicken bouillon powder, 10 g of ketchup, and 0.5 g of five-spice powder. Toss again for 30 seconds to coat evenly, then add hot water until it covers the pork ribs.

   将炸好的排骨倒入糖水中，迅速翻炒 30 秒后，依次加入香醋 5 ml、生抽 5 ml、蚝油 5 ml、鸡精 2 g、番茄酱 10 g、五香粉 0.5 g，再次翻炒 30 秒使调料均匀裹覆，加开水至没过排骨。

   ⏱2 min

   • 💡 Toss quickly翻炒动作要快
   • 💡 The water added must be hot加入的水必须是开水
   
6. 6

   Color and Reduce the Sauce

   上色收汁

   Bring the liquid to a boil over high heat, then add 5 ml of dark soy sauce for color and reduce the sauce quickly. If the pork rib pieces are large, you can reduce to low heat and simmer for 5–10 minutes to absorb the flavors.

   用大火将液体煮沸后，加入老抽 5 ml 进行上色，并快速收汁；若排骨块大，可转小火焖煮 5–10 分钟入味。

   ⏱10 min

   • 💡 Do not simmer over medium heat for 20 minutes切勿采用中火长时间炖煮 20 分钟
   • 💡 Toss quickly during the reduction to prevent sticking and burning收汁阶段需快速翻炒防止糊锅
   
7. 7

   Plate and Garnish

   装盘点缀

   Transfer to a plate, sprinkle with 2 g of sesame seeds, and serve.

   起锅装盘，撒上芝麻 2 g，即可享用。

   ⏱1 min

   • 💡 Sprinkle sesame seeds while hot for better aroma趁热撒芝麻更香