Kyoto Sweet and Sour Pork Ribs with Pickled Ginger 京都子薑排骨

This Cantonese classic features tender pork ribs coated in a tangy-sweet sauce, enhanced by the refreshing kick of pickled young ginger. It's a comforting and flavorful dish perfect with steamed rice.

Nutrition (per serving)

Ingredients

• 500g pork spare ribs
• 100g pickled young ginger (sliced)
• 3 tbsp cooking oil
• 2 cloves garlic (minced)
• 1 stalk spring onion (chopped, for garnish)
• 1 tbsp light soy sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 1/4 tsp white pepper (for marinade)
• 1 tbsp cornstarch (for marinade)
• 3 tbsp ketchup (for sauce)
• 2 tbsp rice vinegar (for sauce)
• 2 tbsp sugar (for sauce)
• 1 tbsp plum sauce (for sauce)
• 3 tbsp water (for sauce)
• 1 tsp dark soy sauce (for sauce)
• 1 tsp cornstarch (for sauce slurry)
• 2 tbsp water (for sauce slurry)

Steps

1. Cut the pork spare ribs into bite-sized pieces. Blanch them in boiling water for 2-3 minutes to remove impurities. Drain and pat dry.
2. In a bowl, combine the pork spare ribs with light soy sauce, Shaoxing wine, white pepper, and cornstarch. Mix well and marinate for at least 15 minutes.
3. In a separate bowl, whisk together ketchup, rice vinegar, sugar, plum sauce, water (for sauce), and dark soy sauce. In a small cup, mix cornstarch (for sauce slurry) with water (for sauce slurry) to create a slurry.
4. Heat cooking oil in a wok over medium-high heat. Add the marinated pork spare ribs and pan-fry until golden brown on all sides, about 5-7 minutes. Remove ribs and set aside.
5. In the same wok, add minced garlic and sauté until fragrant, about 30 seconds. Pour in the prepared sweet and sour sauce mixture. Bring to a simmer.
6. Return the pan-fried pork spare ribs to the wok. Add the pickled young ginger. Stir well to coat the ribs evenly with the sauce. Pour in the cornstarch slurry and stir constantly until the sauce thickens to your desired consistency, about 1-2 minutes.
7. Transfer to a serving plate. Garnish with chopped spring onion and serve immediately with steamed rice.

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