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Tuesday, September 5, 2017


According to the Chef of this cookbook, sweet and sour dishes are usually associated with Deep-frying.  However, she has come up with this delightful dish which requires only frying and stewing, yet the end result is awesome.  Best of all, this dish can be prepared in a large quantity ahead of time without much effort if you have a crowd to serve. All you need to do is to refrigerate or freeze it then reheat just before serving.  Oh! I love preparing this kind of dishes which means no sweating in the kitchen before meal time.

This dish is aromatic when well braised and tastes like soy sauce pork ribs with a slight sourish sweet taste.  Nice.
Here, I have prepared only a small portion which I have regretted.  I should have prepared the whole portion.

Recipe adapted from ‘You Can Cook Anything Chinese’ Cookbook by Madame Yee Yo with some modifications
600 gm meaty pork spareribs – cut bite size pieces
2-3 cloves garlic – sliced
3-5 slices ginger
1 stalk spring onions – cut into sections
1 tbsp oil
2 tbsp each of light soy sauce and cooking wine
4 tbsp black vinegar
2 tbsp sugar [I used 3 tbsp of honey] - to taste
Some dark soy sauce for colour [about ½ tsp]
Enough water to cover ingredients
  1. Heat a non-stick pan with oil, sauté ginger, garlic and spring onions until aromatic.  Push aside, add in spareribs to fry and brown over medium heat.
  2. Add in the seasoning, stir fry until meat pieces are well coated with the seasoning  before adding water.
  3. Bring to boil, cover and simmer over low heat for about an hour or until ribs are tender and sauce reduced.  Stir occasionally while simmering.  Skim off excess fats if preferred.  This dish maybe prepared ahead up to this point, refrigerated or frozen, then reheated just before serving with salad leaves or quick stir fry spinach or bok choy etc.
  4. Dish up to serve.
I am sharing this post with Cookbook Countdown Event #21 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively 


Phong Hong said...

Kimmy, your sweet and sour spareribs sound and look delicious! Good that it does not require deep frying.

Kimmy said...

Hi Phong Hong, as you know I shy away from deep fried food because I hate to discard the oil. Trying pan fry method is a good option. Really not much of difference, perhaps no crispy edges, that's all.

kitchen flavours said...

I hate deep frying too, but sometimes just cannot be avoided. Sometimes I use a minimum of oil and fry on both sides until crispy. If recipes like this with alternative method yet with yummy results, why not! looks delicious! Looks like you are going to cook this again! :)

Kimmy said...

Hi Joyce, yes I will. I'm beginning to love the recipes in this book too because many can be prepared ahead of meal time. Great dish to prepare when I anticipate busy days ahead.

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