Tang Cu Pai Gu (sweet And Sour Pork Ribs)
Tang Cu Pai Gu, or Sweet and Sour Pork Ribs, is a classic dish from Zhejiang Cuisine known for its deliciously sticky and tangy sauce coating tender pork ribs. This recipe is sure to be a hit at any dinner table!
Ingredients
- 1.5 kg pork ribs, cut into individual pieces
- 1 cup cornstarch
- 3 eggs, beaten
- 1 cup white vinegar
- 1 cup granulated sugar
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup water
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Instructions
- Preheat the stovetop to medium-high heat.
- Season the pork ribs with salt and pepper, then coat them in cornstarch and dip them in the beaten eggs.
- Heat the vegetable oil in a large skillet and fry the pork ribs until they are golden brown and crispy. Remove and set aside.
- In the same skillet, sauté the garlic, red bell pepper, green bell pepper, and onion until they are tender.
- In a bowl, mix together the white vinegar, sugar, ketchup, soy sauce, and water to create the sweet and sour sauce.
- Pour the sweet and sour sauce into the skillet with the sautéed vegetables and bring to a simmer.
- Add the fried pork ribs into the skillet, coating them with the sweet and sour sauce. Simmer for 10-15 minutes until the sauce thickens and the pork ribs are fully cooked.
- Serve the Tang Cu Pai Gu hot and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 20g
- Fat
- 18g
Supplies
Large skillet Bowl Tongs Knife Cutting board
Tools
Stovetop
Serving suggestions
Tang Cu Pai Gu is best served with steamed white rice and a side of stir-fried vegetables.
Tips & tricks
For an extra tangy flavor, add a splash of rice vinegar to the sweet and sour sauce.
Cost
$20