糖醋排骨 Shanghainese Sweet & Sour Pork Ribs
糖醋排骨: Sweet and Sour Pork Ribs is a quintessential Shanghainese dish and its one of my mom’s favorite. It’s an appetizer dish that’s usually served at room temperature or cold.
Shanghai cuisine is known for its Sweet and sour taste. We use more than the usual amount of sugar in our dishes and not a lot people like that and I can understand why.
But I never had the problem with it because my family wouldn’t drown everything in sugar. So when done correctly, it can actually enhance the flavors of a dish!
The sauce is reduced until it has a thick consistency. Coating every part of the ribs and after it’s chilled the sauce is even more thick.
Something about having a sweet and sour sauce cold makes it that more addicting. It’s like having a glazed pork lollipop that’s literally finger lickin good.
I can’t wait to go back to Shanghai and drown myself in food but for now use this recipe to enjoy it at home ^^
Ingredients
1.3 ~ 1.5 lbs baby back ribs
3 large cloves garlic
1 star anise
1 dried red pepper
1 star green onion
1 tbsp smashed ginger
90 g rock sugar
1/4 cup canola oil
1/2 + 1tbsp cup Shanghai rice vinegar
1 tbsp dark soy
2 cups of water
Instructions:
Fill big pot with enough water to boil all of the ribs. Add ribs to water. Cover pot and bring to a boil. Boil for 5 mins or until scum on top is gone.
Strain water and wash ribs with cold water. Let it cool down and dry on the side.
Put oil in wok and bring to medium heat. Add in rock sugar, star anise, and red pepper. Mix until sugar is broken apart.
Add in green onion, smashed ginger and stir fry for 1 min. Add in cooked ribs and sear until all sides are browned. Add in 2 cups of water, dark soy, rice vinegar. Mix everything evenly and cover. Let it boil on Medium high for 13mins.
After 13 mins. It should look a little darker. Take cover off and still at medium high heat let the liquid reduce, stirring every once in a while. Reduce for approx. 10mins or until liquid is slightly thick.
Transfer and let it cool down outside or expedite the cooling process by putting it in the freezer uncovered for 30mins.
Give the ribs and sauce a good toss so every piece is covered in the glaze. Transfer to a serving plate and top it off with roasted sesame seeds. Enjoy :)
Don’t forget to @chefbaobae if you decide to try out this yummy recipe!
