Sweet sour ribs is a traditional Chinese dish. It is normally can be found on our Chinese dining table. The preparation of this dish is simple yet patience is the key. The cooking time I spent almost 1 hour but it is worth because the taste was really delicious although it was the first time I cooked.
Serving:2 Level: Medium
Ingredients:
1. 350g pork ribs
2. 3 Preserved plums
3. 5 thin slides ginger
4. 1 tbsp chives (optional)
Seasoning:
1. 30g crushed rock sugar or white sugar ( I use organic brown sugar)
2. 1 1/2 tbsp soy sauce
3. 3 tbsp black rice vinegar
4. 2 tbsp shaoxing wine
5. 300ml water
Directions:
1. Prepare the marinade sauce with adding preserved plums, soy sauce, rice vinegar, shaoxing wine and water into a bowl. Soak the plums in the marinade a while to be soften and release more flavour.
2. Blanch the ribs into hot water. Strain it and set aside.
3. Put cooking oil in pan. Add in sugar and let it place on the pan a while.
4. Sir it when the sugar is getting melting and becoming caramel colour. Make sure it do not burn.
5. Add pork ribs in the pan when it become syrup (sugar fully melt). Sautee it to coat with syrup.
6. Put marinade with plum in the pan and cover with lid. Cook around 30 minutes.
7. Stir once in while in that 30 minutes.
8. Open lip, turn high heat and stir to reduce the sauce. (Refer Gif no.1)
9. Turn off heat when you can see the sauce is moving with the ribs when swing pan. (Please refer Gif no.2)
10. Sprinkle some chives on it and serve.
Gif no.1 : The sauce is thickening and reducing. The bubbles appear like boiling syrup.
Gif no2: It's almost done when the sauce is moving slowly with meat when swing pan.
Tips:
1. Put the meat into cold water then cook until boiling. It is a better way to remove the blood from meat fully.
2. Put plums can contribute citrus aroma and reduce the greasy of this dish.
Serving:2 Level: Medium
Ingredients:
1. 350g pork ribs
2. 3 Preserved plums
3. 5 thin slides ginger
4. 1 tbsp chives (optional)
Seasoning:
1. 30g crushed rock sugar or white sugar ( I use organic brown sugar)
2. 1 1/2 tbsp soy sauce
3. 3 tbsp black rice vinegar
4. 2 tbsp shaoxing wine
5. 300ml water
Directions:
1. Prepare the marinade sauce with adding preserved plums, soy sauce, rice vinegar, shaoxing wine and water into a bowl. Soak the plums in the marinade a while to be soften and release more flavour.
2. Blanch the ribs into hot water. Strain it and set aside.
3. Put cooking oil in pan. Add in sugar and let it place on the pan a while.
4. Sir it when the sugar is getting melting and becoming caramel colour. Make sure it do not burn.
5. Add pork ribs in the pan when it become syrup (sugar fully melt). Sautee it to coat with syrup.
6. Put marinade with plum in the pan and cover with lid. Cook around 30 minutes.
7. Stir once in while in that 30 minutes.
8. Open lip, turn high heat and stir to reduce the sauce. (Refer Gif no.1)
9. Turn off heat when you can see the sauce is moving with the ribs when swing pan. (Please refer Gif no.2)
10. Sprinkle some chives on it and serve.
Gif no.1 : The sauce is thickening and reducing. The bubbles appear like boiling syrup.
Gif no2: It's almost done when the sauce is moving slowly with meat when swing pan.
Tips:
1. Put the meat into cold water then cook until boiling. It is a better way to remove the blood from meat fully.
2. Put plums can contribute citrus aroma and reduce the greasy of this dish.
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