Sweet and Sour Pork Ribs with Pineapple 菠蘿咕嚕排骨

Tangy and sweet pork ribs, deep-fried to a tender crisp and coated in a vibrant sauce with juicy pineapple chunks and crisp bell peppers. A classic comfort dish perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 500g pork ribs, cut into small pieces
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 1 egg
• 3 tbsp cornstarch
• Oil for deep frying
• 1/2 fresh pineapple, cubed
• 1 green bell pepper, cut into cubes
• 1 red bell pepper, cut into cubes
• 1/2 onion, cut into cubes
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• For the sauce:
• 3 tbsp ketchup
• 2 tbsp white vinegar
• 2 tbsp sugar
• 1 tbsp soy sauce
• 1/2 cup water
• 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 2 tbsp water)

Steps

1. Marinate pork ribs with salt, white pepper, Shaoxing wine, egg, and cornstarch for 15 minutes.
2. Heat oil for deep frying in a wok to 170°C (340°F). Fry the pork ribs in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain excess oil.
3. In a clean wok, heat oil. Sauté minced garlic and ginger until fragrant.
4. Add cubed pineapple, green bell pepper, red bell pepper, and onion. Stir-fry for 2-3 minutes until slightly tender-crisp.
5. Pour in the mixed sauce ingredients (ketchup, white vinegar, sugar, soy sauce, water). Bring to a simmer.
6. Stir in the cornstarch slurry to thicken the sauce until it coats the back of a spoon.
7. Add the fried pork ribs back into the wok. Toss everything to coat evenly with the sauce. Serve immediately.

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