Shanghai sweet and sour pork spareribs

Name: How to cook Shanghai sweet and sour pork spareribs - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 raciones
Cuisine: Us

Introduce

Chef :

Jon Michelena

Shanghai sweet and sour pork spareribs

Ingredient

Food ration :

4 raciones

Cooking time :

90 minutes

and 1/2 lb./1 and 1/2 kg. pork spare ribs

C. crystal sugar or granulated sugar

1/2

C. Shanghai black rice vinegar

Cooking instructions

* Step 1

Pat dry with paper towels the pork spare ribs. With a sharp knife lift the membrane attached to the bone and pull it in one piece. Remove the fat.

* Step 2

Season it with the sea salt, cut the ribs in individually portions, and let it rest for 20 minutes.

* Step 3

Heat up the oil in a frying pan, and fry the ribs until golden brown. Reserve the ribs in a platter.

* Step 4

SAUCE Heat up a stainless still frying pan with a bit of oil, make a caramel melting the sugar until golden brown. Be careful not burn the sugar. If there are small bubbles on top the caramel is because is burned. Discard the caramel if it is burned, otherwise will have a bitter taste.

* Step 5

Add the water to dissolve the caramel keeping your distance from the frying pan. The water will splatter a bit, so be careful not to get burn. Add, the Shaoxing rice wine, soy sauce, black rice vinegar scallions, and ginger.

* Step 6

Accommodate the ribs in the sauce, bring it to a boil, reduce the heat, cover it, and let it simmer for 50 minutes.

* Step 7

Remove the cover and let evaporate part of the liquid to thicken up the sauce. Place the ribs back in the frying pan and coat them with the sauce. Cook them for 10 more minutes.