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Shi’s Kitchen: 糖醋排骨 (Sweet and Sour Pork Ribs)

Tang Cu Pork Ribs
I made this and am damn proud of it. Not because it was difficult to make, ’cause it wasn’t (at all), but because it tasted like the real thing! Sticky, sweet ‘n sour, saucy, and fall off the bone delicious. It’s way better than that American sweet and sour stuff, trust me. I made the ribs with some jasmine rice and vegetables and wolfed it all down immediately.

I can’t stress enough how easy it is to make. I only had to buy the ribs, everything else I had in my kitchen. If you cook Chinese food a lot, you will have everything needed in your kitchen as well. I adapted the recipe, changing a few things here and there, from Fushia Dunlop’s Revolutionary Chinese Cookbook, which I found on Steamy Kitchen’s blog.

Tang Cu Pork RibsIngredients:

  • 1.5 pounds of pork ribs
  • 2×2 inches of ginger, sliced into thin “coins”
  • 6 green onions, cut into 2-inch sections
  • 1 tablespoon of Chinese rice wine (I used Shao Xing)
  • Generous pinch of salt
  • 2 tablespoons of cooking oil
  • 2 tablespoons of dark soy sauce
  • 2 tablespoons of white sugar (real recipe calls for 4 tablespoons. I think 2 is enough.)
  • 1 tablespoon of Chinese black vinegar (can substitute with balsamic)
  • 1 tablespoon of corn starch Continue reading Shi’s Kitchen: 糖醋排骨 (Sweet and Sour Pork Ribs)