1 lb. (500g) pork spareribs
1 tbsp fresh
3 1/2 tbsp soy sauce
2 1/2 tbsp white sugar
5 tsp. rice vinegar
1/4 tsp. brown sugar
1 tsp. salt, or to taste
1/2 oz (15g)
Wash the spareribs and chop into 1 1/4-inch-long
(33mm) pieces. Soak in cold water to cover for 5
minutes. Remove, drain, and marinate in a little
soy sauce for 15 minutes. Drain, dry well, and rub with
white sugar, and set aside.
2. Heat the oil in a work to about 350oF(175oC), or
until a piece of
scallion green or
and moves around quickly when tossed into the oil.
Add the spareribs and deep-fry until golden brown.
Remove, drain, and set aside. Pour the oil out of
the wok, leaving only enough to cover the bottom.
3. Reheat the wok and add the
spareribs. Then add the
brown sugar, vinegar and salt and the remaining
soy sauce. Stir-fry about 30 seconds. Turn the heat to
low and simmer until the sauce thickens and the meat
falls from the bones. Remove and serve.
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"Real & Healthy