ChineseTang cu pai gu (sweet and sour pork ribs)
糖醋排骨 tang cu pai gu: Shanghai and Wuxi sticky black-vinegar glazed pork ribs
In Shanghai and nearby Wuxi, these small, dark, lacquered pork ribs come to the table at room temperature as one of the cold starters at a banquet, though at home they are just as good hot with rice. The pork ribs are simmered until tender, fried, then reduced with sugar and Chinkiang black vinegar into a sticky glaze that clings to every piece. A splash of Shaoxing rice wine goes into the simmer; it cooks off completely, and you can use water instead. The mistake is pulling them off the heat while the sauce is still thin; keep reducing until it coats the ribs and bubbles in big, slow bubbles. Pork should reach at least 71 °C, well past that after the long simmer. Chef's tip: add a final dash of vinegar just before serving to bring back its sharp, fresh edge.
- Prep
- 10 min
- Cook
- 60 min
- Difficulty
- Medium
- Serves
- 4
- Per serving
- 480 kcal
Ingredients
- 1 ¾ lb pork spare ribscut into 4 cm pieces by the butcher
- 4 slices fresh ginger
- 2 spring onionscut into lengths
- 2 tbsp Shaoxing rice wineor water for alcohol-free
- 3 tbsp neutral oil
- 2 ½ oz sugarrock sugar is traditional
- ¼ cup Chinkiang black vinegar
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tbsp toasted sesame seeds (optional)
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Method
0/6 doneStep 1: Put 1 ¾ lb pork spare ribs in cold water, bring to the boil and boil for 3 minutes until scum rises. Drain and rinse.
8 minStep 2: Return the ribs to the pan with 4 slices fresh ginger, 2 spring onions, 2 tbsp Shaoxing rice wine and 500 ml water. Simmer, covered, for 35 minutes until tender when pierced. Lift out the ribs and keep 250 ml of the cooking liquid.
35 minStep 3: Pat the ribs dry. Heat 3 tbsp neutral oil in a wok over a medium-high heat and fry them for 5 minutes, turning, until browned at the edges.
5 minStep 4: Add 2 ½ oz sugar and let it melt and turn amber around the ribs, about 1 minute, then add ¼ cup Chinkiang black vinegar, 2 tbsp light soy sauce, 1 tsp dark soy sauce and the reserved liquid.
2 minStep 5: Boil over a high heat, tossing often, for 8–10 minutes, until the sauce is thick, dark and glossy and coats the ribs. Don't walk away at the end: sugar glazes burn quickly.
10 minStep 6: Scatter with 1 tbsp toasted sesame seeds and serve hot, or cool to room temperature as a Shanghai cold starter.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 28 g
- Carbs
- 22 g
- Fat
- 31 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tang cu pai gu (sweet and sour pork ribs) take?
- About 70 minutes in total: 10 minutes to prepare and 60 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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