Deep-fried Sweet and Sour Pork Spareribs with Pineapple 菠蘿咕嚕排骨

Crispy, succulent pork spareribs coated in a vibrant sweet and sour sauce with tangy pineapple and bell peppers, a classic Cantonese favorite.

Nutrition (per serving)

Ingredients

• 500g pork spareribs, cut into 4-5cm pieces
• 150g pineapple chunks (fresh or canned, drained)
• 1/2 green bell pepper, cored and cut into 2cm pieces
• 1/2 red bell pepper, cored and cut into 2cm pieces
• 1/2 onion, cut into 2cm pieces
• 2 cloves garlic, minced
• 500ml frying oil (or as needed for deep-frying)
• 1 tbsp light soy sauce (for marinade)
• 1 tbsp Shaoxing wine (for marinade)
• 1/2 tsp salt (for marinade)
• 1/4 tsp white pepper (for marinade)
• 1 egg yolk (for marinade)
• 2 tbsp cornstarch (for marinade)
• 4 tbsp cornstarch (for dusting before frying)
• 4 tbsp tomato ketchup (for sauce)
• 3 tbsp rice vinegar (for sauce)
• 3 tbsp sugar (for sauce)
• 1 tbsp light soy sauce (for sauce)
• 50ml water (for sauce)
• 1 tsp cornstarch mixed with 2 tbsp water (for slurry)

Steps

1. Marinate pork spareribs with light soy sauce, Shaoxing wine, salt, white pepper, egg yolk, and cornstarch for at least 20 minutes.
2. Heat frying oil in a wok or deep pot to 170-180°C (340-350°F).
3. Lightly dust marinated spareribs with cornstarch. Deep-fry in batches for 4-5 minutes until golden and cooked through. Remove and drain on paper towels.
4. Carefully pour out most of the frying oil, leaving some in the wok.
5. Add minced garlic, bell peppers, and onion to the wok. Stir-fry for 2-3 minutes until slightly softened.
6. Add pineapple chunks and stir-fry for 1 minute.
7. Pour in the prepared sweet and sour sauce mixture (ketchup, vinegar, sugar, soy sauce, water). Bring to a simmer.
8. Once simmering, add the cornstarch slurry, stirring constantly until the sauce thickens.
9. Return the deep-fried spareribs to the wok, toss quickly to coat evenly with the sauce.
10. Serve immediately.

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