Sweet and sour is always a perfect combination when it comes to food in general. This delicious dish is surprisingly simple and easy to make. No deep-frying needed. It was one of my favorite comfort foods when I was a child. I couldn’t stop once I started eating it and always licked the bowl at the end. Now I am a mom of two boys. It’s my turn to make this dish memorable for my kids. They love it! If you try it, you will definitely want to make it again the next day!
Most American grocery stores don’t cut the pork ribs across the bones which is the baby back ribs, like the video showed above. In most Asian markets, they either cut it across the bones or into pieces that are ready to cook. Cutting into pieces is easier for stir-fry. When choosing the pork ribs, I usually pick the skinny bones. It not only quickly absorbs the flavors from the sauce, but also shortens cooking time for the ribs to be tender.
- 500 g Pork Ribs
- 1 tablespoon shaoxing rice wine
- 2 tablespoons soy sauce
- 3 tablespoons Sugar or Rock Sugar
- 4 tablespoons Rice Vinegar
- 1 star anise
- 1 tablespoon dark soy sauce
- Salt to Taste
In a pot with boiling water, blanch the pork ribs for 3-4 minutes. Drain it well.
First, remember this principle: hot wok, cold oil. The wok is preheated to high temperature. Add 1 tablespoon oil. Swirl the wok to coat the bottom. Once you see the oil slightly smoking, it's ready to put in pork ribs and keep stirring until it's slightly golden brown.
Add rice wine, soy sauce, sugar, and vinegar. Keep stirring till everything is incorporated.
Add in HOT water (not cold). This is important. Cold water will make the pork chewy since the temperature is suddenly dropped. Depending on the size of your wok or pot, the water should cover most of the ribs. Reduce the heat to low. Add star anise and cover the wok with a lid.
Skim the scum when it's boiling.
Keep an eye on the water level. Once it's reduced to 1/3 (after 35-40 minutes), turn the heat to high to thicken the sauce. Remember to keep stirring so the bottom is not burnt.
Add in dark soy sauce and stir about 1-2 minutes. The dish is ready to serve! Enjoy!