Huaiyang Pork Ribs with Sweet and Sour Sauce

By The Weekly  , ,

February 15, 2018

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Set the table with this homely dish of pork ribs which originated from Huaiyang cuisine from Jiangsu, China – it's full of flavours and has a hearty sweetness. 

  • Yields: 4 Servings


250 g pork ribs

1 litre oil

30 g green onion

30 g ginger

20 ml huatiao wine

1 litre water

200 ml dark vinegar (look for Zhenjiang vinegar from Yue Hwa Chinese Products)

200 g sugar

2 g roasted sesame seeds


1Chop the pork ribs into 5 cm-long pieces.

2Heat the oil in a wok and fry the pork ribs for two minutes. Strain the pork ribs from the oil and set aside.

3Scoop out most of the oil and leave a few tablespoons to stir-fry the green onion, ginger and wine. Then add the pork ribs again.

4Pour the water into the wok. Stir and bring to a boil. Then add 100 ml vinegar and 100 g sugar, lower the fire and cover. Braise for 30 mins until the flavours penetrate the pork ribs. Stir occasionally.

5Add the remaining vinegar and sugar. Stir-fry the mixture over low heat until a sticky gravy coats the pork ribs.

6Serve on a platter and garnish with roasted sesame seeds.

Recipe: Chef Qi Zhi Hai/Grand Copthorne Waterfront Hotel / Photo: Lee Jia Wen/The Straits Times