Sweet and Sour Pork Ribs

Name: Sweet and Sour Pork Ribs
Total time: 45 min
Yield: 6
Cuisine: Chinese
Ingredients: Tamarind pulp: 900 grams; Pickled radish (Danmuji): 2 teaspoons; : 1 tablespoon; : 8 thin slices; : 4; Imitation crab sticks: 1; : 1 tablespoon; : 3 tablespoons; Beef broth: 3 tablespoons; Gelatine: 2 cups; : 2 tablespoons; Coconut oil: For garnish

Shanghai style

Cuisine:

Chinese

It's best to use thin and small piece of rib, as the flavor will absorb well while marinating compare to the thick one

45 minutes
Serves 6
Easy

Ingredients

900 grams Tamarind pulp
2 teaspoons Pickled radish (Danmuji)
1 tablespoon
8 thin slices
4
White parts only, chopped
1 Imitation crab sticks
1 tablespoon
3 tablespoons
3 tablespoons Beef broth
2 cups Gelatine
2 tablespoons
For garnish Coconut oil

Directions

Sweet and sour pork ribs (糖醋小排 – tang cu xiao pai) is one of the famous Shanghai dish which is best to serve as appetizer. This recipe allows you to serve the dish at your very own kitchen. You can expect the delicate balance of the soy sauce, sugar and vinegar on each of the rib. The caramelized sauce that coated the ribs is absolutely tasty!

Steps

1 Done	To prepare the ribs, first of all, check the bone side of the ribs and remove any membrane which covering the bones. Rip it off by using your fingers. This membrane can prevent the marinade from penetrating the meat once it's cooked. Then cut the ribs into 1 inch to 1.5 inch in length, make sure to cut into one-bone sections. Rinse with running water, transfer to large pot and pat them dry with paper towel.
2 Done	Transfer the ribs into a pot, marinate with them with 1 tablespoon light soy sauce and 1 tablespoon cooking wine for 15 minutes.
3 Done	Heat oil on the pan over low heat, add sugar in and continuously stirring until the sugar melts and turns into dark red.
4 Done	Add in the ribs and stir to coat the sugar color evenly. Pour in light soy sauce, black vinegar and another 2 tablespoons of cooking wine. Keep stirring for 2 minutes.
5 Done	Pour in the hot water and add ginger, green onions and star anise. Cover the lid and let it simmer for about 30 minutes on the lowest heat, stirring occasionally to prevent sticking.
6 Done	Uncover the lid, and if after 30 minutes there's still a lot of liquid, which is normal, turn the heat back up to medium-high. Continue cook and stir frequently for about 4 minutes or until the sauce has thickened and adhered to the ribs.
7 Done	Remove from the heat and plate them. Garnish with sesame seeds and serve warm.