糖醋排骨 (Tang Cu Pai Gu)
the forgotten kid in the sweet and sour family, but actually its the better one 🤪 🤤
Only if you could smell through the screen!! I know this looks unassuming but don’t judge it by its looks! If you have not heard or tried 糖醋排骨 (tang cu pai gu), you’re missing out. Its literal translation is Sweet Vinegar Pork Ribs. Think sweet and sour–but a deeper, more caramelised flavour–almost like coffee ribs but without the coffee.
I am not sure if you have ever come across any tang cu pai gu recipe as easy as this but it's actually my mom’s go-to recipe whenever she wants something simple and guarantees success. It’s super simple, you just need to remember these 6 ingredients that go in chronological order and you’ll get this impressive dish. Maybe consider making it for your next gathering or someone you’d like to impress 😉
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糖醋排骨 (sweet vinegar pork ribs)
(serves 2)
1 tbsp of cooking wine
2 tbsp of soya sauce
3 tbsp of sugar
4 tbsp of black vinegar
5 tbsp of hot water
600g of pork ribs
2 large nobs of ginger, smashed (for parboiling)
1 sprig of spring onion (for parboiling)
white sesame seeds, optional
spring onions, chopped, optional
cooked rice, optional
directions:
in a pot of boiling water, add in ginger, spring onion, and the pork ribs. simmer the meat for about 10-15 minutes to remove scum and blood. drain the meat and allow it to cool (parboiling meat).
while meat is boiling, mix together cooking wine, soya sauce, sugar, black vinegar and hot water in a small bowl. pour the sauce into a medium-size pot and bring it to boil.
add in the meat and give it a good stir, ensuring to coat all surfaces of the meat. then bring it down to a simmer and cover for about 40 minutes, occasionally stirring every 10 mins. if the sauce looks dry, add in a bit more water to deglaze, you don't want the sauce to burn!
after 40 minutes, if the meat falls off the bone easily, it’s done! if not, continue boiling in 10 minute increments.
serve with rice and enjoy!
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