Sweet and Sour Pork Ribs
Overview
This sweet and sour pork ribs is Lao Yang's recipe. Every time he cooks it, Brother Xi's father eats all the juice. The ribs are fragrant and soft, and the baby can eat one in one mouthful. The juice is sour and sweet, and goes very well with rice.
Tags
Ingredients
Steps
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Wash the ribs in running water and set aside. Remember to choose pork front ribs, and make them a little fatter, not too thin. This way the meat is soft and tender
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Wash the spareribs, add a few slices of ginger and a few drops of white vinegar. Boil about seven or eight bowls of water for 20 minutes. You can add more water. This is the soup base of seaweed soup
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Reserve half a bowl of broth for later use
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Take out the ribs and marinate them for 20 minutes with one tablespoon of cooking wine, one tablespoon of light soy sauce, half a tablespoon of dark soy sauce, and two tablespoons of balsamic vinegar (balsamic vinegar, not white vinegar)
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Drain the marinated pork ribs, heat oil in a hot pan, and fry quickly over high heat until both sides are golden brown
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Put the ribs, the juice from marinating the ribs, half a bowl of broth, half a teaspoon of salt, and three tablespoons of sugar in the pot. Bring to a boil over high heat, simmer for 10 minutes, then turn to high heat to reduce the juice. When draining the pot, add a tablespoon of balsamic vinegar, and the sweet taste will appear.
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Picture of the finished product, eaten at home. No excessive decoration. But it doesn't affect the taste at all. The juice is thick and the ribs are sweet and sour.
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Add a packet of seaweed, an egg, and an appropriate amount of salt to the soup for boiling pork ribs to create a sweet and calcium-rich seaweed soup. Although pork ribs are expensive, cooking them like this seems to be quite cost-effective.
