Sweet and Sour Pork Ribs 咕嚕排骨

Crispy, tender pork ribs coated in a vibrant sweet and sour sauce with bell peppers and pineapple. A beloved classic that's both tangy and savory.

Nutrition (per serving)

Ingredients

• 500g pork ribs, chopped into 5cm pieces
• 1 tsp salt
• 1/2 tsp white pepper
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 egg yolk
• 4 tbsp cornstarch
• 500ml cooking oil (for deep-frying)
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 100g fresh pineapple chunks
• 4 tbsp ketchup
• 3 tbsp white vinegar
• 2 tbsp sugar
• 2 tbsp water

Steps

1. Marinate pork ribs with salt, white pepper, Shaoxing wine, light soy sauce, and egg yolk for 20 minutes.
2. Coat the marinated ribs evenly with cornstarch.
3. Heat cooking oil in a wok to 170°C. Deep-fry the ribs in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain well.
4. In a separate small bowl, mix ketchup, white vinegar, sugar, light soy sauce, and water to create the sweet and sour sauce.
5. Pour out most of the oil from the wok, leaving some. Sauté bell peppers, onion, and pineapple until fragrant, about 2 minutes.
6. Add the prepared sweet and sour sauce to the wok and bring to a simmer.
7. Add the fried pork ribs to the wok and toss to coat evenly with the sauce. Serve immediately.

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