Product to use
Black Bean Chilli Paste
150ml cooking oil or groundnut oil
500 - 600g pork ribs, cut in 2-inch lengths
salt and white ground pepper
4 cloves garlic, minced
2 tbsp RoniB's Kitchen Black Bean Chilli Paste
1 tbsp rice wine or dry sherry
2 tbsp light soy sauce
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp honey
In a bowl, combine all ingredients for the marinade. Add the pork ribs and coat thoroughly. Marinade for at least 30 minutes to 1 hour.
In another bowl, combine all the ingredients for the sauce. Mix well. Set aside.
Heat a pan with the oil over high heat until very hot but not smoking
Add the pork ribs and shallow fry. Cook until golden brown.
Using a slotted spoon, transfer cooked ribs on a plate with kitchen paper to absorb any excess oil.
Discard the oil in the pan and return on the hob and reheat pan over high heat.
Add the ribs and the sauce mixture. Cook over medium heat until sauce coats the ribs well and has thickened.
Season with salt and ground white pepper.
Sprinkle thinly sliced spring onions, optional.
These ribs are sweet, sticky and spicy. This recipe is a hack from the traditional way of cooking this dish to make is easy to do at home while retaining great flavour. Lick those fingers to get all that sauce!
Sweet and Sour Pork Ribs Chinese Style