Sweet And Sour Pork Spareribs 糖醋排骨

I was craving for Chinese food but good Chinese eatery is a rarity in our area and going all the way to Chinatown on a Friday night was simply out of the question. Fortunately I did have some pork spareribs in the fridge and a pantry that rivals any Asian grocer out there. If you have been following my blog for a while you should be quite familiar with this dish as I have previously posted versions using chicken spareribs and fish fillets. A makeover was given to a much loved Cantonese classic, please remember to come back for that tomorrow.

serves 4 to 6 as part of a Chinese meal

you'll need;

1 kg of pork spareribs

1 tbs of grated ginger

dash of soy

dash of sesame oil

dash of Chinese cooking wine

corn flour for dusting

toasted sesame seeds

spring onions slices as garnish

for the sauce;

4 garlic cloves, sliced

3 cm knob of ginger, sliced

2 spring onions, bashed

5 tbs of Chinkiang black vinegar

3 tbs of light soy

6 tbs of sugar

dash of sesame oil

1.5 tbs of corn flour

3/4 cup of stock

To prepare the sauce - mix all ingredients except the garlic, ginger and spring onions in a bowl and mix well.

Prepare the aromatics for the sauce.

Cut the spareribs into manageable pieces (between each rib).

Marinate spareribs with ginger, soy, sesame oil and wine for at least 30 minutes and dust with corn flour.

Fry spareribs in batches until pale golden, remove and drain well. Fry spareribs a second time until golden and crispy, remove and drain well.

Saute ginger, garlic and spring onions with a little oil then pour in the sauce mixture. Stirring constantly until sauce thicken.

Turn of the heat and return the spareribs to the pot and coat well.

Drizzle with some toasted sesame seeds and garnish with spring onions. Wine was also served since it was a Friday night.