Italian Red Vinegar Sweet and Sour Pork Ribs

Overview

I learned about this Italian red vinegar from online videos. It tastes a bit like Cantonese glutinous rice vinegar. It is darker in color and has a mellow taste. It is a good choice for making sweet and sour pork belly or sweet and sour pork ribs. Its advantage is that you can use this topping when you can't buy glutinous rice sweet vinegar, but the price is higher than glutinous rice red vinegar.

Tags

• hot dishes
• home cooking
• brown sugar
• cornstarch
• light soy sauce
• liquor
• old soy sauce
• red vinegar
• refined salt
• rock sugar
• spare ribs
• white sugar
• ginger slices
• pepper

Ingredients

Steps

1. 1 Put the ribs in the pot under cold water, add the ginger slices, pour in the white wine, stir briefly, and turn on medium to slow heat;

   

2. 2 After the ribs are foamed, continue to cook until the blood is basically drained, remove and rinse with hot water;

   

3. 3 Add base oil to the pot, raise the heat to medium, add rock sugar, brown sugar and ginger slices, stir constantly, and stir-fry until the sugar turns red, but not too burnt;

   

4. 4 Pour in the pork ribs and stir-fry evenly;

   

5. 5 Pour hot water to the level of the ribs, add 2 tablespoons of light soy sauce, 1/4 teaspoon of refined salt, 1 tablespoon of cooking wine, 1/2 teaspoon of pepper, 1 tablespoon of red vinegar, 1 tablespoon of white sugar, mix well, bring to a boil over high heat, reduce the heat, and simmer for about 30 minutes;

   

6. 6 At this time, you can use your hands free to put 1 tablespoon of brown sugar, 1 tablespoon of red vinegar, 1/2 tablespoon of dark soy sauce, and 1 teaspoon of cornstarch into a bowl to prepare the sauce;

   

7. 7 After the time is up, reduce the juice over high heat until there is a little juice left at the bottom of the pot. Do not burn it too dry;

   

8. 8 Pour the prepared sauce into the bowl, stir continuously, and when it starts to bubble, turn off the heat and remove from the pot.