Crispy Sweet and Sour Pork
Sweet and sour pork is by far one of my favorite dishes to make. I absolutely love the tangyness of the sauce, combined with the crunch breading of the batter, and the juiciness of the pork rib on the inside.
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 2-3 1x
- Method: Deep Fry
- Cuisine: Chinese
Ingredients
- 2 lbs of spareribs
- 1 tbsp siu hing
- ½ tbsp oil
- 2 cloves of garlic, sliced
- 1 tsp salt
- 2 cups for oil (frying)
- 2 eggs
Breading
- ½ cup of flour
- 4 tbsp potato starch (corn starch is a suitable substitution)
- ⅔ tsp baking powder
Sauce
- 1 cup black vinegar
- 1 cup water
- ½ cup 1 tbsp rock sugar
- 1 cup pineapples (canned)
Instructions
- Carve spare ribs in between the bones and chop into 1-inch increments. Parboil pork in a pot of water for 2 minutes. Drain and rinse with cold water.
- Marinate pork with siu hing, oil, garlic, and salt. In a mixing bowl, combine flour, potato starch, baking powder, and mix.
- In a separate bowl, crack eggs and whisk until there are no egg whites.
- Start breading the spareribs one at a time. Dredge sparerib through egg wash and then coat in flour evenly. Dust off excess flour to avoid clumps.
- In a deep pot, add in 2 cups of vegetable oil on medium heat.
- Test to see if oil is ready for frying by sticking a chopstick in the oil. If bubbles begin to form around the chopstick, it is ready. Deep fry spare ribs in batches and do not overcrowd or the spareribs will stick. Fry spare ribs for about 7-8 minutes until golden brown.
- After deep frying, reserve 2 tablespoons of frying oil to coat a wok on medium heat. Once oil is warm, add in black vinegar, water, and ½ cup and 1 tbsp of rock sugar.
- Once sugar has melted, let sauce dilute to a thicker sauce for about 10 minutes. Once sauce reduces to a thicker texture, add in spareribs and pineapple chunks.
- Carefully fold spareribs in with the sauce. The best way to coat is to lift up the wok and toss spareribs with sauce.
- Serve immediately and enjoy!
Notes
Spare ribs
When you buy spareribs, look for the St. Louis spare ribs with about 80/20 meat to fat ratio. The pork will taste super juicy and tender. I love buying mine at Costco!
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