Sweet-And-Sour Pork Ribs From Titus Wang Of Delicatessen In New York City
Prep Time:
30 minutes
Cook Time:
25 minutes
Servings:
4 servings
Ingredients
  • Soy sauce, 2 tablespoons
  • Large egg, 1 (lightly beaten)
  • Cornstarch, ½ cup
  • Pork spareribs, 2 pounds separated into individual ribs (about 12 ribs)
  • Canola oil, 2 cups
  • Kosher salt, 1½ teaspoons
  • Freshly ground black pepper, 1 teaspoon
  • Canned pineapple chunks with juice, one 8-ounce can pineapple chunks with juice (strain and save ¾ cup pineapple chunks plus ½ cup of the juice--save the remaining pineapple and juice to use another time)
  • Distilled white vinegar, ¼ cup
  • Granulated sugar, ¼ cup
  • Ketchup, ¼ cup
  • Soy sauce, 2 tablespoons
  • Cornstarch, 1½ tablespoons
  • Canola oil, 3 tablespoons
  • Medium garlic cloves, 3 (very finely chopped)
  • Ginger, ½-inch piece (peeled using the edge of a teaspoon to scrape off the skin and very finely chopped)
  • Scallions, 3, white separated from green tops (very finely chopped)
  • Small yellow onion, 1 (finely chopped*)
  • Red bell pepper, 1 (finely chopped*)
  • Green bell pepper, 1 (finely chopped*)
  • *We recommend using the KitchenAid® Pro Line® Series 16-Cup Food Processor with Commercial-Style Dicing for finely chopping the vegetables
Directions
  1. Season the pork ribs: In a medium bowl, whisk together the: 2 tablespoons soy sauce Beaten egg Then whisk in the: ½ cup cornstarch Add the: Spareribs Use tongs to turn the spareribs over in the sauce to evenly coat both sides.
  2. To a large skillet set over medium-high heat, add the: 2 cups canola oil Once the oil shimmers, after about 2½ minutes, carefully add: Half of the seasoned spareribs Fry until they are golden and crispy on both sides, using tongs to turn occasionally, 2 to 3 minutes on each side. Transfer the ribs to a large paper-towel-lined plate and repeat with the: Remaining 6 spareribs Season with the: 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 3. Make the sweet-and-sour sauce: In a medium bowl, whisk together the: ½ cup pineapple juice ¼ cup white vinegar ¼ cup sugar ¼ cup ketchup 2 tablespoons soy sauce 1½ tablespoons cornstarch 4. Finish the dish: To a large, clean skillet set over medium heat, add the: 3 tablespoons canola oil When it starts to shimmer, after about 1½ minutes, add the: Very finely chopped garlic Very finely chopped ginger Very finely chopped scallion whites Cook until well browned, about 1 minute. Add the: Finely chopped onion Finely chopped red bell pepper Finely chopped green bell pepper Cook until the onions become lightly golden and translucent, about 4 minutes. Then stir in the: ¾ cup pineapple chunks Cook to warm the pineapple, about 1 minute. Add the: Sweet-and-sour sauce Bring to a boil and reduce to a simmer for 2 minutes, until the flavors are well combined. Taste and adjust the seasoning with salt and pepper, if necessary. Add the: Fried pork ribs Very finely chopped scallion greens Turn to coat the ribs in the sweet-and-sour sauce and serve.