Sweet and sour Chinese vinegar ribs (tang cu pai gu 糖醋排骨) is a popular Chinese dish. Unlike the popular Cantonese sweet and sour flavor, this recipe uses Chinkiang black vinegar so the color is deeper and the flavor is more tangy. Make sure to have a big bowl of rice ready as this goes super well together!
Instagram: Carmen @harrocarmen Kevin @kindof_cooking
Ingredients:
1.5 lbs pork ribs 1 stalk of scallion 2 slices of ginger salt 1 tablespoon Shaoxing cooking wine 2 tablespoons soy sauce 3 tablespoons sugar 4 tablespoons Chinkiang vinegar 5 tablespoons of water (or you can use the meat juice from the sous vide) Cooking oil Scallion for garnish
Chop up your ribs to 1 inch pieces. Put them in a ziplock or food saver bag and add scallion, ginger slices and salt generously. Seal the bag and sous vide for 4 hours at 165 F. Make the sauce of the ribs by combining the Shaoxing wine, soy sauce, sugar, Chinkiang vinegar and water (or meat juice) in a bowl. Set aside. When the ribs are ready, pat them dry in a paper towel. Shallow fry them in a hot wok with cooking oil until golden brown. Drain the ribs and discard excess oil. Put the ribs back into the wok and add the sauce and cook to a boil over high heat. Once the sauce is boiling turn it down to medium low heat and reduce the sauce until thick, dark and sticky. Stir occasionally to avoid burning. Serve over rice
Sweet and Sour Chinese Vinegar Ribs
Today we're making Chinese-style sweet vinegar ribs.
In Mandarin, it's 糖醋排骨 or in Cantonese, 糖臭排骨.
And that is not the same as swain-style pork.
This has a deeper aromatic flavor and it is not deep-fried.
When we buy ribs from Costco, it always comes in a pack of four.
We get two side ribs and two breast ribs.
With the side ribs, we always make our four-hour barbecue ribs.
And if you haven't seen that video yet, we'll put a link down in the description below so you can watch it later.
Suving is not just for convenience.
The traditional recipe actually asks you to boil the ribs for an hour.
And I think the suving actually takes the guesswork out of all of it.
And what I find with boiling the ribs is that a lot of the flavor ends up in the water.
And it kind of becomes a soup.
So all the flavor with the suving gets retained inside the meat.
So I finished cutting them into one-inch pieces. We're going to bag them.
This is going to be about a pound and a half or so, which is perfect for our recipe.
So from there, I add a piece of scallion and two thin slices of ginger.
And Kymon will add a generous amount of salt.
Once this is bagged, we're going to use a water displacement method to remove all the excess air.
And then we're going to suving it for four hours at 165.
This is the same temperature we do our four-hour barbecue ribs.
So a lot of times we just throw it in at the same time or when we're ready to use it.
While the ribs are being suving, let's do the sauce for the recipe.
It is actually super simple. You just need to remember the ratio of one, two, three, four, five.
I think we have about one and a half pounds of ribs.
So we'll do one tablespoon of Shaoxing cooking wine.
Two tablespoons of regular soy sauce.
Three tablespoons of sugar.
Four tablespoons of Zhenjiang vinegar.
I don't know why it's called Qing Tian, but okay.
You must use this one. If you don't use this one, the flavor will not turn out right.
Four tablespoons of this.
And five tablespoons of water.
But in this case, we have some meat juice that came from the suving.
So we'll substitute that and give it extra flavor.
All right, we're ready.
Pat the ribs dry to avoid splashing while frying.
Shallow fry in a smoking hot wok until golden brown.
Strain the pork and remove excess oil.
Add the pork back into the wok and mix with the sauce.
Once the sauce comes to a boil, turn the heat down to medium.
Be careful not to burn it.
Reduce the sauce until it's thick and cooks the ribs.
Okay, let's do this.
I'm going to use my hands.
This is barbarian. This looks so good.
It smells really good.
I like how the sauce is nice and sticky from boiling it down and bringing it to a...
like, pretty much a caramelized taste, right?
I'm too busy eating.
Good piece. Can't even talk.
Actually, we haven't made this in a while, but I feel like the texture this time was spot on.
It's a little...
Yeah, it's a little crispy, but it's also tender on the outside.
It's sweet, but it's also not too much.
I think the vinegar really cuts it down, and this is going to be perfect with rice.
Yeah, it's very... I don't know what the word is.
Like, in Chinese, it's like, it goes very well with rice.
Yeah, I'm going to start eating my rice.
I made rice in advance because I know that this is going to happen.
We're going to have more recipes with sous vide ribs,
so if you like this video, make sure to subscribe.
All right, finally.
Dinner.
