Sweet and sour ribs (糖醋排骨) is a famous Shanghainese dish that's intended as an appetizer and served cold but in Singapore, we usually order this as part of our main dishes at a zi char stall. Instead of calling this sweet and sour pork, we refer to it as pai gu wang or Pork Rib king 排骨王. Kids and adults alike love sweet and sour ribs. Typically, these ribs are cut to bite size, deep fried until crispy, then coated an appetizing sweet and sour sauce.
We already have one video on the making of Pork Rib King but after receiving a few feedback including the reluctance to deep fry anything at home for cleanliness sake, we have decided to prepare this using the pan frying method. We have also simplified the ingredients used and opted to use those you can commonly find at home.
See our ingredient list below or go for your future reference.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Ingredients:
Serves 4
Marinate for pork ribs
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550g of pork ribs
1 tablespoon of cornflour
2 teaspoons of ginger juice
2 teaspoons of light soya sauce
1 teaspoon of baking soda
Some white pepper to taste
Sauce
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1/3 cup of water
1 tablespoon of white vinegar
1/2 teaspoon of salt
1 tablespoon of sugar
1 teaspoon of light soya sauce
2 tablespoons of tomato ketchup
Before dishing the marinated pork from the wok, add 1 tablespoon of Chinese cooking wine (Huatiao wine) to add additional dimension to the pork.
