Táng Cù Páigǔ
Sweet and Sour Pork Ribs
Submitted By: Taz
Ingredients:
1 lb Pork Spareribs (Páigǔ) - cut into 1 - 1 ½ inch pieces*
3 Tbs Vegetable Oil (Shíyòngyóu) - divided
4 Tbs Chinese Rock Sugar (Bīngtáng) - crushed fine - divided
3 Tbs Black Rice Vinegar (Zhènjiāng Xiāng Cù)
2 Tbs Shao Xing Rice Wine
2 Tbs Light Soy Sauce (Shēng Chōu)
½ inch piece Fresh Ginger (Jiāng) - sliced into 3-4 thin slices
4 Green Onions (Cōng Bào) - white parts only cut into 1 inch pieces
2 Star Anise Pods (Bājiǎo)
-GARNISH-
1 tsp Black Rice Vinegar (Zhènjiāng Xiāng Cù)
2 tsp Sesame Seeds (Bái Zhī Ma)
2 Green Onions (Cōng Bào) - green parts only small chopped
Preparation:
- Thoroughly rinse the rib pieces with clod, clean water - Transfer to a small/medium pot along with the ginger and green onion - Add enough cold water to just cover - Place over high heat and bring to a boil - Once a boil has been reached, allow to boil for 3 minutes - Remove the rib pieces from the boiling water and rinse under running warm water - Set aside to drain until needed
- Heat 1 Tbs of the vegetable oil in a wok or large skillet over medium heat until shimmering - Add the rib pieces and stir fry until browned on all sides (apx 3 minutes) - Using a slotted spoon, transfer the browned rib pieces to a bowl or plate and set aside until needed
- Clean out the wok/skillet and place over low heat
- Add the remaining 2 Tbs of vegetable oil and 3 Tbs of the crushed rock sugar to the wok/skillet and allow to cook (constantly stirring) until the sugar has melted and turns 'red' in color - Add the browned ribs to the sugar mixture and stir fry to thoroughly coat
- Add the black vinegar, Shao Xing rice wine, and soy sauce and continue to stir fry for 2 minutes
- Add enough hot water to just cover the ribs along with the remaining Tbs of crushed rock sugar and the star anise pods - Bring to a simmer - Cover and allow to simmer over lowest heat for 25-30 minutes (give it a stir 2-3 times during this time) - Remove star anise pods and discard
- Increase heat to medium-high and continue to cook (constantly stirring ) until the sauce thickens and adheres to the ribs making them coated and sticky
- Remove from heat and add the remaining black vinegar and sesame seeds - Thoroughly combine
- Allow to cool to room temperature (believe me, as good as they are hot, they may be even better once they have cooled down - besides, it is the traditional way to serve them)
- Garnish with the small chopped green onion 'greens' and serve as an appetizer, as a snack, or alongside some steamed rice as a main
*
Ask your butcher to cut the spare ribs for you - Otherwise you have to cut through the bone yourself
which can be difficult and/or cause splintering of the bone if done incorrectly
