🍍 Stir-fried pork ribs・Hong Kong-style Cha Kee classic sweet and sour dishes

Editor's Preface

Stir-fried spare ribs, also known as sweet and sour spare ribs, are crispy on the outside and tender on the inside, with a refreshing sweet and sour flavor. The gravy is just right for basting the bones, and the green pepper and pineapple dressing adds a rich, layered flavor! Unlike sweet and sour pork, the main difference is the use of bone-in pork ribs, which adds a rich, sweet and sour flavor. We've broken down the Hong Kong-style recipe and the details of the wok, from marinating the spare ribs to collecting the gravy. Make this tonight and you'll be a gourmet!

Ingredients preparation

• 260g pork ribs (cut into large pieces)

• Half a green bell pepper and half a red bell pepper (cut into pieces)

• 100g pineapple cubes/can

• 1 egg

• cornstarch as needed

• A small amount of minced garlic

｜Marinate｜

• 1 teaspoon light soy sauce

• 3/4 teaspoon sugar

• 1/4 teaspoon Worcestershire sauce

• 1/4 teaspoon pepper

• 3/4 teaspoon cornstarch

Sauce

• 4 tablespoons tomato sauce

• 2 tablespoons white vinegar

• 2 teaspoons sugar

• 1 teaspoon Worcestershire sauce

• 100ml pineapple water (canned pineapple water)

• 1 teaspoon cornstarch (use boiling water as thickening)

Detailed cooking process

🥩 1. Marinated spareribs + batter

• Wash and dry the ribs. Mix with soy sauce, sugar, Worcestershire sauce, pepper and cornstarch. Marinate for at least 30 minutes or 1 hour.

• Beat the eggs and add them to the marinated ribs. Then coat each piece with cornstarch (mix thoroughly on the surface) and coat each piece evenly.

• Editor’s tip: Wrap the ribs in egg liquid first, then sprinkle with cornstarch. After frying, the skin will be thin, crispy and not greasy.

🍳 2. Double frying

• Heat oil in a wok to 160°C. Deep-fry the ribs over medium heat until they are 80% cooked and golden brown. Remove from the heat and let sit for two to three minutes.

• Heat oil to 180°C, return to wok and deep-fry over high heat for 30 seconds to 1 minute until crispy. Remove from oil and drain.

• The key to making crispy fried flour is crispy on the outside and tender on the inside!

🥒 3. Sauté ingredients

• Heat a wok with a little oil, stir-fry minced garlic until fragrant, then add green pepper, red pepper and pineapple pieces and stir-fry until fragrant.

🍲 4. Stir-fry with sauce

• Combine the sauce ingredients (ketchup + vinegar + sugar + Worcestershire sauce + pineapple juice + starch), and cook over medium heat until thick and bubbly.

• Return the fried pork ribs to the wok and add all the vegetables until each piece of pork ribs is coated with sauce.

🍍 5. Serve immediately

• Serve quickly to keep the skin crispy, and don't let the sauce collect too long, otherwise it will lose its flavor.

Editor's Tips

• Pineapple water or add a little hawthorn cake to enhance the sour taste and improve the color.

• Double frying is a must, the frying flour should be evenly spread thinly, and the sauce should not be collected too long.

• The taste of the sauce is determined by its consistency, so it should be more spicy than too spicy.

• If you want to eat healthier, you can use an air fryer to fry the ribs.

Eating experience 😋

The spare ribs are crispy on the outside and tender on the inside, with a nice sweet and sour juiciness. The green and red peppers and pineapple are fragrant and appetizing. They go really well with rice or noodles. Adults and children alike will be rushing to eat them at night!

summary

Stir-fried pork ribs are a must-order at teahouses, and they're easy to make restaurant-quality! I'm trying it out tonight, and it's sweet and sour, perfect chilled for summer! 🍍🥩🥢