My version of tasty “Sweet & Sour Pork Short Ribs”. So simple to make as a starter or a main extra dish.
This recipe can also be done with beef short ribs and every much as tasty, but a short time to make – so keep checking on how tender your beef is cooking! Depending on your preference, you can alter how sweet or sour you would like by adjusting the vinegar, sugar and honey ingredients – until you are satisfied.
INGREDIENTS:
500g Pork ribs chopped into smaller pieces (can buy or your butcher will do for you)
2 Tblsp. Vegetable oil
1 Tblsp. powdered ginger
1 -2 garlic cloves (or you can have 2 – 3 cloves finely chopped / grated fresh)
2 Tblsp. Sweet soya sauce (Kecap Manis)
2 -3 Tblsp. Chinese cooking wine (Shaoxing is preferable)
3 Tblsp. Malt vinegar
3 Tablesp. White sugar
2 – 3 Tblsp. Runny honey
1 Teasp. Chinese 5 spice
5 – 6 Tblsp. Water
Your “Starter Chopping Board”
Put your pork ribs in a fairly deep bowl.
Add 5 spice and powdered ginger (if using fresh – leave ginger slices until you start to fry the meat) to the dish. Mix well with a spoon or with your hands.
Pour your vegetable oil in a deep frying pan / wok – when oil is nice and hot, add the pork ribs – you should hear the meat start to sizzle.
Fry for a minute or two – then turn the ribs over to seal off the other side for another minute or two.
Keep turning the ribs until the meat turns an even brown on both sides.
Lower the heat and add the Chinese wine, vinegar, honey, sugar, sweet soya sauce and water.
Turn the heat up and bring the mixture to the boil for 7 – 10 minutes.
turn the heat down and gently simmer for 40 – 50 minutes with the lid over the top, so the contents of the pan also slowly steams to ensure the sauce gradually reduces, as the pork ribs become nice, sticky and tender.
You will notice the pork ribs and sauce beginning to get a darker in colour and more sticky in consistency – just check from time to time that the sauce doesn’t dry out. you could always add a few Tblsp. of water while you stir in the bottom of the pan to mix into the sauce until deeper brown, rich and syrupy.
Makes a wonderful starter dish or an addition to a buffet or Oriental mixed dinner table. I hope you will enjoy – my Husband loved it!
FOR MORE RECIPES please click below:
Starters, Soups & Side Dishes
Meat & Chicken Dishes
Seafood, Rice, Noodle & Vegetable Dishes
Desserts & Treats
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