Best 6 Tangcu Paigu Chinese Sweet And Sour Pork Ribs Recipes

SWEET AND SOUR SPARE RIBS

Steps:

• Cut ribs into 1 inch to 1.5 inch sections. Place in a pot with cold water. Bring to boil and continue cooking for 2-3 minutes. Transfer out and rinse under running warm water. Set aside to drain.
• Add cooking oil and smashed rock sugar in wok, heat over slow fire. Keep stirring until the sugar melts and turns into dark red.
• Add ribs to coat the sugar color, place light soy sauce, cooking wine and black vinegar. Continue stir fry for 2 minutes and pour enough hot water to cover and add ginger, green onion and star anise.
• Cover the lid and simmer for 25 minutes over slowest fire. Stir once or twice in the process. Pick the ginger, green onion and star anise out in the later stage.
• Turn up the fire and thicken the fire. Keep stirring and stop when the sauce is almost adhered to the ribs. Be carefully in the last minutes, do not get your ribs overcooked.
• Add extra 1 teaspoon of black vinegar and sesame seeds. Combine well.
• Garnish chopped spring onions before serving.

TANGCU PAIGU (CHINESE SWEET AND SOUR PORK RIBS)

Steps:

• Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
• Marinate ribs with wine and soy sauce for 30 minutes.
• Remove ribs from marinade, reserving marinade for later.
• Heat peanut oil (about 6 cups) in wok until it's almost smoking.
• Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
• Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
• To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
• Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
• Throw ribs into the wok with the sauce, and stir to coat thoroughly.
• Serve on a platter, hot or at room temperature.
• As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.

SWEET AND SOUR RIBS

Steps:

• Heat oil in a large wok over medium high heat and brown ribs-around 10 minutes.
• Add the soy sauce and continue browning.
• Add the vinegar and bring to a boil, reduce heat and simmer for 20 minutes.
• Add brown sugar and simmer 10 minutes more.
• You might need a bit more vinegar at this point.
• You want the sauce thick but fluid.
• Add the peppers and onions and cook for 5 minutes.
• Add the ketchup and stir.
• Taste and adjust the vinegar/brown sugar ratio.
• If needed add cornstarch to thicken.

CHINESE SWEET AND SOUR SPARE RIBS

Steps:

• Combine pork ribs, soy sauce, 1 teaspoon rice wine, and salt in a large bowl. Marinate in the refrigerator for 20 minutes.
• Heat oil in a wok or deep saucepan over medium-high heat. Cook ribs in the hot oil until golden brown and no longer pink in the center, about 10 minutes.
• Bring remaining 1 teaspoon rice wine, sugar, and water to a boil in a saucepan. Stir in ribs; reduce heat and simmer until flavors combine, about 5 minutes. Stir in black vinegar. Increase heat to high; cook and stir until sauce thickens and coats the ribs, 1 to 2 minutes.

PAIGU LUOBO TANG (CHINESE PORK RIB AND DAIKON SOUP)

Steps:

• Stove top method:.
• Place pork ribs, ginger, and water in a large pot. Cover and bring to a boil.
• Turn down to a simmer and skim scum off the top. Continue simmering covered for 60 minutes, until almost completely tender.
• In the meantime, peel the daikon and cut it into 1″ thick rounds, then quarter the rounds.
• Add the daikon to the soup, and simmer 30-45 minutes more, until pork and daikon are both completely tender.
• Adjust the seasoning, and serve, garnished with fresh cilantro or green onion.
• Serve as part of a Chinese Meal.
• Slow Cooker Method:.
• Bring water to a boil on stovetop.
• Carefully add all ingredients except cilantro/green onion to the boiling water. Bring back to a rolling boil and skim foam from the top.
• Transfer to slow cooker.
• Simmer 4-5 hours on high or all day on low. Set the lid of the slow cooker slightly askew so that some steam can escape as it is cooking.

SUPER EASY CHINESE SWEET N' SOUR RIBS

Steps:

• Boil about 1 L of water in a pot, or enough to cover the ribs.
• Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
• Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
• Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
• Bring to a boil for about 10 minutes then reduce to a simmer.
• Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
• Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
• Serve with steamed rice and stir fried veggies for a great Chinese meal!