Sweet and sour pork ribs

Clean ribs and chop into bite-sized pieces using a meat cleaver. Transfer to a bowl and marinate ribs in salt, pepper, and cooking wine for approx. 5 – 10 min. Add oil to wok and bring to temperature for frying over high heat. Mince garlic, cut green onion into fine rings, and mince ginger. Cut bell peppers into chunks.

wok, large bowl, meat cleaver, cutting board

500 g pork ribs / 0.5 tbsp salt / 0.25 tbsp pepper / 2 tbsp cooking wine / 500 ml vegetable oil / 1 clove garlic / 2 stalks green onion / 1 cm ginger / 0.5 red bell pepper / 0.5 green bell pepper

Sprinkle potato starch over ribs and mix thoroughly until ribs are evenly coated.

50 g potato starch

Fry ribs in vegetable oil in a wok over high heat for approx. 3 – 5 min. until golden brown. Remove from heat and transfer to a sieve set over large bowl to drain oil. Remove any excess oil from wok.

sieve

Add green garlic, ginger, and green onion to oil and sauté for approx. 1 min. Then, very carefully add vinegar, sugar, half of water, and salt, and stir to combine. While sauce cooks, combine potato starch and rest of water in small bowl. Return ribs to pan and cook for approx. 1 min. Add bell peppers and stir thoroughly to mix well. Add starch slurry, a bit at a time, to thicken sauce. Enjoy alone or on a bed of rice!

small bowl

3 tbsp black vinegar / 3 tsp sugar / 155 ml water / 0.5 tbsp salt / 50 g potato starch