Main Ingredients:
Pork Ribs: 600g; Sugar: 60g; Pepper: 5g; Shaoxing Wine: 1 tablespoon; Garlic: 2 cloves; Cornstarch: 20g; Dried Shallots: 2; Zhenjiang Vinegar: 4 tablespoons; Chopped Spring Onions: as needed; Tomato Sauce: 2 tablespoons; Ketchup: 1 tablespoon; Fermented Bean Curd: 1 piece.
Additional Ingredients:
White Sesame Seeds: 1 teaspoon; Sesame Oil: 1 tablespoon; Sweet Soy Sauce: 1 tablespoon; Five Spice Powder: 1 tablespoon.
Flavor: Sweet and Sour; Cooking Method: Deep-fry; Time: One hour; Difficulty: Moderate.
Detailed Steps for Cooking Sweet and Sour Kyoto Ribs
Mix fermented bean curd, Shaoxing wine, sweet soy sauce, sesame oil, five spice powder, and pepper to make the marinade.
Marinate the pork ribs in the marinade for at least 1 hour. (For better flavor, marinate overnight)
Mince the garlic and dried shallots; dice the spring onions.
Mix Zhenjiang vinegar, sugar, tomato sauce, and ketchup to make the sauce.
Coat the pork ribs evenly with cornstarch, deep-fry until golden brown, then remove and drain excess oil on kitchen paper.
Heat a pan over medium heat, add a little oil, stir-fry the minced garlic and dried shallots until fragrant.
Add the pork ribs and sauce, cook until the sauce thickens, then sprinkle with spring onion and white sesame seeds before serving.
