Sweet and Sour Pork Spare Ribs Shanghai-Style
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Ingredients
- 800 g pork spare ribs
- 3 tbsp rice vinegar
- 3 tbsp caster sugar
- 2 tbsp dark soy sauce
- 2 tbsp chinese rice wine
- 15 g fresh ginger, sliced
- 1 tbsp sesame seeds
Nutrition (per serving)
- Calories
- 624 kcal
- Protein
- 34 g
- Carbohydrate
- 11.8 g
- of which sugars
- 10.6 g
- Fat
- 48 g
- of which saturates
- 17.4 g
- Fibre
- 0.4 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork ribs in a pan of water, bring to the boil and boil hard for 3 minutes, then drain and rinse well.
- 2
Return the ribs to a clean pan with the fresh ginger and enough fresh water to cover.
- 3
Bring to a simmer, cover and cook gently for 35 minutes, until the pork is tender and no pink remains at the bone, then drain, keeping 100ml of the cooking liquid.
- 4
Heat the dark soy sauce, chinese rice wine, rice vinegar, caster sugar and reserved cooking liquid in a wide pan and bring to a simmer.
- 5
Add the ribs and simmer for 10 minutes, turning often, until the sauce has reduced to a sticky glaze that coats the ribs.
- 6
Scatter with the sesame seeds and serve with steamed rice.
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