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Sweet and Sour Pork Ribs (糖醋排骨)

Saturday, 17 January 2009

This is a recipe from my aunt. It is another very simple dish and has all the flavours that I like - salty, sweet and sour.

In Malaysia, dark soy sauce means thick caramel sauce, and that's the only dark soy sauce I knew before I came to the UK. When I came to the UK and bought a bottle of Pearl River Bridge dark soy sauce, it was not what I expected. Pearl River Bridge Dark soy sauce is less viscous as compared to the Malaysian dark soy sauce and saltier. I didn't like the taste of it.

Malaysian dark soy sauce (thick caramel sauce) is made out of caramel, salt and some flavourings. It is very viscous and has a distinct taste. Despite its name, it is not very sweet and adds a lot of flavour and colour to a dish. I used to bring it over from Malaysia, but recently, I found a shop in London that sells this.

sweet sour ribs




Ingredients:

  • 2 kg Pork Ribs
  • 1/3 cup Light Soy Sauce
  • 1/3 cup Vinegar
  • 90g Rock Sugar
  • 2 tbs Cheong Chan Thick Dark Soy Sauce (Thick Caramel Sauce)


OR





Directions:

  • Place all ingredients in a pot, add just enough water to cover all the ribs.
  • Bring to boil, lower heat and simmer until meat is tender and sauce is thick and sticky.

sweet sour ribs2

31 oink oinks...:

Natasha - 5 Star Foodie said...

These ribs look amazingly good! I'm going shopping right now and see if I can get those ingredients. Mmm....

Orce Serrano Hams said...

Fabulous recipe! I have just eaten a paella and I,m hungry again after seeing these photos..!

Food For Tots said...

They look so irresistable!! Simple yet yummilicious!

Sara said...

These look delicious! We love ribs, but generally only eat them in restaurants. I'll have to try these.

pigpigscorner said...

Natasha: Good luck on your search and let me know how it goes!

Orce Serrano Hams: oo paella, now I am hungry!

Food For Tots: Thanks! Yes, simple ingredients yet very tasty!

Sara: Thanks! We love ribs too so I cook ribs very often.

noble pig said...

These look absolutely mouthwatering. I love the rock sugar addition too! Very nice.

Lick My Spoon said...

wow! these look fantastic! similar to something my mom makes. can't wait to try it :)

Jessica@Foodmayhem said...

Yum, that looks finger lick'n good!

Little Corner of Mine said...

Wow, looking so mouth watering-ly good! I want!

Lorraine @NotQuiteNigella said...

They look so delectably sticky and delicious! Just the way I like my pork ribs-fantastic stuff :D

Bunny said...

I've never heard of rock sugar, these ribs are outstanding!! I LOVE the color of them, great recipe!!

Girl Japan said...

Looking fabulous as ever. Lip-smacking good!

pigpigscorner said...

noble pig: Thanks. I like to use rock sgar in my cooking, adds so much to the flavour and texture.

Lick My Spoon: It's worth a try =)

Jessica: Thanks!

Little Corner of Mine: Thanks. Just the though of it makes me hungry again!

Lorraine:That's the way I like my ribs too! Love the sticky sauce.

BunnyWe use a lot of rock sugar in Chinese cooking. You should be able to find some in an oriental grocer. It gives the dish a nice glaze and adds flavours too.

Girl Japan: Thanks =D

Dee said...

Aah, rock sugar is what I should have put in! Never could get it right. You wouldn't have the recipe for guinness pork, would you? Aren't I demanding ;)

pigpigscorner said...

Dee: Rock sugar rocks =P

You are lucky! I happened to have a recipe for guinness pork, it's from a Malaysian cookbook. I have not tried it though. You can give it a try and let me know how it goes!

Marinade 1kg ribs for at least 3 hrs in 1 egg, 1 tsp salt, 1 tsp sugar, 1/2 tbs light soy sauce, 1 tsp sesame oil, 1 tbs plain flour, 1 tbs custard powder, 2 tbs corn flour, 5 tbs water.

Deep fry till golden brown.

Sauce: 1 tbs oil, 100ml guinness malta, 100ml guinness stout, 100ml 7-up, 2 tbs malt syrup, 1 tsp sugar.Cook till thick.

Add ribs to sauce and mix.

jill elise said...

Hm, I've never thought about making ribs like this- boiled. This looks incredibly easy, and delicious, if I can find a gluten-free dark soy sauce I will try it!

SusanQ said...

Your recipe looks delicious! I wonder if I'll be able to find the caramel sauce - I'd love to try it ;)

Holly said...

They look great, I will have to look for the dark soy.

vkeong said...

At first look I thought they were Guiness Stout Pork Ribs.. look heavenly! Best to eat with rice

Robin Sue said...

These look delicious. I will have to hunt down that dark soy sauce from my Asian market here. Hopefully I can find it!

pigpigscorner said...

jill elise: I usually cook my ribs this way as it is easy and really delicious!

SusanQ:Thanks! I love using caramel sauce! Happy hunting!

Holly: Thank you and good luck!

vkeong:Haha...yea cause they are so dark in colour...it's really delicious with rice!

Robin Sue:Thanks and hope you can find it!

Anonymous said...

Hi pig pig,
Your dishes look amazing!
May i ask which shop in London did you get the dark sauce? I actually bought one last year and remember it was really good but somehow can't think of where i got it in the first place.
Thanks!

pigpigscorner said...

Hi,

Thanks for visiting and your comment =) I normally do my grocery shopping at See Woo in Chinatown. I used to be able to get the caramel sauce from there but can't seem to find it anymore =(

Anonymous said...

Thanks for your reply. I did find the sauce eventually and it was in See Woo after all!
The result was spectacular. Our friend dubbed the dish 'Killer Pork'!
This recipe is so simple yet deliver such wonderful result. Really have to thank you again!

pigpigscorner said...

That's great! I brought a bottle back all the way from Malaysia not knowing they still stock it in See Woo. Thanks for letting me know! I'm glad you and your friend liked the dish =)

Anonymous said...

I totally understand your difficulty in getting the correct dark soy sauce. Our Asian supermarts here in LA stocks about 20-30 types and its impossible to find the one that works. Should do what you do, better to find it from home next time. Or wish me better luck in getting the Cheong chan brand somewhere soon.

pigpigscorner said...

It's all about the sauce you are used to I guess and sometimes subs just won't give you the taste you are after. Good luck =)

arthur_fda said...

Have to find that thick caramel sauce in my place

Anonymous said...

what type of vinegar is used? do you have the brand ?

pigpigscorner said...

I normally use white vinegar or apple cider vinegar.

Anonymous said...

What about molasses? Thick dark caramel is about the same as molasses is it not? Except that the thick dark caramel apparently contain some (20%) soya sauce. Try the molasses. let me know tamcheah@gmail.com

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