Archive for September 19th, 2011

September 19, 2011

Sweet & Sour Pork (糖醋排骨)

by tina

My bro calls this my specialty :D … But in reality, it’s just another one of the secret family recipes passed down from my awesome madre of course <3

I’m not sure why it’s called sweet and sour pork when it’s actually more salty and sour. shrugs. “Sweet and sour” does roll off the tongue a lot better though.


  • 2 lbs pork ribs
  • 1/4 cup garlic, minced
  • 1/2 teaspoon sugar
  • 3 1/4 tablespoons rice vinegar
  • 3 1/2 tablespoons soy sauce
  • 1/4 teaspoon corn starch
  • 1 tablespoon water

There are 2 parts to making this.

1) Preparing the ribs. Like the Pork Ribs Soup with Wakame & Carrots, you’d have to first boil the pork ribs:

In a large pot, boil about 800 ml of water.  After it comes to a boil, place the strips of ribs in. Continue boiling until you see a little bit of blood coming out of the bones (about 3-5 minutes). Turn the temperature off and bring the pot over to the sink.  Drain the hot water immediately and then run cold water through the pot. Wash the pork, especially where the bone is to rid of any bone shards.  Then cut the ribs into small pieces keeping the bone in the center of each piece.

In a small bowl, mix the sugar, vinegar, and soy sauce together.

2) Cooking the ribs. Use a large pan and turn the temperature to high. Once the pan is hot, place about 1 1/2 tablespoons of oil in. Once the oil is hot, place the garlic in. Stir. When the garlic is becoming very light brown, add the ribs in. Stir and mix the ribs around to evenly distribute the oil and garlic. After about 2 minutes, add the sauce mixture in. It should sizzle a little and then die down. Mix the ribs around in the sauce for about 3 minutes. Turn temperature down to medium. Place the lid on the pan.  Check it in about 2 minutes, and try to flip each ribs to the other side (where it didn’t touch the sauce). Place the lid back on and repeat a couple more times–do this for about 10-14 mins or when you see that the sauce has mostly been soaked up. Turn the temperature down to low.

The ribs should have progressively become darker, which means that they’re slowly becoming more marinated as they’re being cooked.

Now make the corn starch and water mixture in a bowl. Mix to dissolve all the starch in the water and add into the pan. Stir the ribs ASAP, and the excess sauce should stick onto the ribs. Turn the temperature back to medium. Stir and make sure the starch is cooked. (For some reason if you put the starch mixture in initially at medium/high heat, it becomes clumpy).

Sometimes I get lazy and decide not to do the last step of adding the corn starch mixture in. It doesn’t make too much of a difference.. :]

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