Sweet and Sour Pork Ribs

Place the pork ribs in a wok and add enough cold water to cover them. Add a few slices of ginger and 2 teaspoons (10 ml) of Shaoxing cooking wine. Bring the water to a boil over high heat. This step helps remove impurities and reduce any unwanted porky smell.

Once the water comes to a boil, choose one of the following methods:

Discard the blanching water and wash the wok. Dry the wok thoroughly. Pat the ribs completely dry with paper towels to prevent the hot oil from splattering.

In a small bowl, combine 1 tablespoon of Shaoxing cooking wine, 2 tablespoons of light soy sauce, 3 tablespoons of sugar, and 4 tablespoons of vinegar. Stir until well combined. At the same time, bring enough water to a boil for braising the ribs later.

Add enough oil to the wok to reach approximately halfway up the height of the ribs. The amount does not need to be exact. Heat the oil over high heat until it is very hot and just beginning to smoke.

Carefully add the dried pork ribs to the hot oil. Shallow-fry them, turning occasionally, until both sides are golden brown.

Pour the prepared sauce into the wok, then immediately add enough boiling water to just cover the ribs. Bring the liquid back to a simmer, cover the wok, and cook over low heat for 30 minutes.

Remove the lid and increase the heat to high. Cook uncovered, stirring frequently, until the liquid reduces to a thick, glossy sauce that evenly coats the ribs.

Turn off the heat and transfer the ribs to a serving plate.