Sweet and Sour Pork Ribs

Ingredients

• pork ribs300 g
• white sugar30 g
• cooking oil350 ml
• light soy sauce5 ml
• oyster sauce5 ml
• dark soy sauce5 ml
• chicken bouillon2 g
• ginger slices2 pieces
• sesame seeds2 g
• tomato paste10 g
• black vinegar5 ml
• five-spice powder0.5 g

Directions

1. 1

   Put the ribs and ginger slices in cold water and bring to the boil over high heat. Once a lot of foam rises, turn to medium heat, then to low and blanch for 2 to 3 minutes before lifting them out.

2. 2

   Rinse the ribs two or three times in boiling water to remove every trace of bloody scum.

3. 3

   Pour enough oil into the wok for deep-frying, scaled to your pan and roughly 300 ml for a normal household one, and heat it to about 170°C. Fry the ribs for 3 to 5 minutes until the surfaces are lightly golden, then lift them out and drain.

4. 4

   In another clean pan over low heat, combine 50 ml hot water and 30 g white sugar and stir gently until the sugar has dissolved and turned faintly yellow. Watch the sugar rather than trusting the colour.

5. 5

   Tip the fried ribs into the syrup, stir-fry quickly for 30 seconds, then add 5 ml black vinegar, 5 ml light soy sauce, 5 ml oyster sauce, 2 g chicken bouillon, 10 g tomato paste and 0.5 g five-spice powder in order. Stir-fry for another 30 seconds to coat them, then add boiling water to just cover.

6. 6

   Bring to the boil over high heat, add 5 ml dark soy sauce for colour, and reduce quickly; if the ribs are large, switch to low heat and let them absorb for 5 to 10 minutes, but do not simmer them over medium heat for 20 minutes as that spoils the texture.

7. 7

   Turn out onto a plate, scatter over 2 g sesame seeds, and serve.