On our very first night in Kunming, December 2000, our colleagues took us out for dinner at the Baiyun Canting on Jinhuapu Road. The tangcu paigu we had that night (and on many subsequent occasions) were incredible. I don't know the Baiyun secret, but now that Baiyun is gone, I'm making my peace with this tasty version, developed with the help of Bruce Cost's "Asian Ingredients" and "Pei Mei's Chinese Cookbook".
Provided by Kate S.
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Separate the ribs if the butcher hasn't already done so. They should be roughly bite-size.
- Marinate ribs with wine and soy sauce for 30 minutes.
- Remove ribs from marinade, reserving marinade for later.
- Heat peanut oil (about 6 cups) in wok until it's almost smoking.
- Deep fry ribs for 2 minutes, remove from oil with slotted spoon, reheat oil, and fry for another 1/2 minute until brown. (This is Pei Mei's method. Bruce Cost recommends deep-frying for 5-8 minutes.) Remove ribs from oil.
- Pour oil out of wok into a heatproof bowl (stainless steel or glass). (Once it's cool, you can strain it into glass jar for next time).
- To soy sauce marinade, add sugar, vinegar, corn starch mixture, sesame oil, and green onion to make sweet-sour sauce.
- Heat one tablespoon of oil in the wok, pour in the sweet-sour sauce, and boil and stir until thickened.
- Throw ribs into the wok with the sauce, and stir to coat thoroughly.
- Serve on a platter, hot or at room temperature.
- As the sole meat dish, this is enough for 2-3 people, but as part of a full meal with a variety of dishes, it serves up to 8 or 10.
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Demarco Walker
[email protected]I wouldn't recommend this recipe.
Damian Carolissen
[email protected]This recipe was a bit confusing to follow.
Sphesihle Masondo123
[email protected]The ribs were a bit dry, but the sauce was great.
Nomi Noon
[email protected]This dish was a bit too sweet for me, but my husband loved it.
Elissa Douaihy
[email protected]I'm not a big fan of sweet and sour dishes, but this one was really good!
Xavier Blackston
[email protected]This recipe is a keeper!
Jacqueline Thomas
[email protected]Will definitely make again!
wassuplittlepie avilafamily
[email protected]Delicious!
Sheddy Francis
[email protected]This recipe was easy to follow and the ribs turned out amazing! The sauce was the perfect balance of sweet and sour.
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[email protected]The ribs were a bit dry, but the sauce was great. I'll try cooking them for a shorter amount of time next time.
Rizwan Ali Rizwan Ali
[email protected]This dish was a bit too sweet for my taste, but my kids loved it. I'll probably use less sugar next time.
Onalenna Bogopane
[email protected]I've made this recipe several times and it's always a hit. The ribs are crispy on the outside and tender on the inside, and the sauce is addictive.
Mxo Zondi
[email protected]This recipe was absolutely delicious! The ribs were fall-off-the-bone tender and the sauce was perfectly sweet and sour. My family loved it!