Steps:
- Season the pork ribs: In a medium bowl, whisk together the: 2 tablespoons soy sauce Beaten egg Then whisk in the: ½ cup cornstarch Add the: Spareribs Use tongs to turn the spareribs over in the sauce to evenly coat both sides. 2. To a large skillet set over medium-high heat, add the: 2 cups canola oil Once the oil shimmers, after about 2½ minutes, carefully add: Half of the seasoned spareribs Fry until they are golden and crispy on both sides, using tongs to turn occasionally, 2 to 3 minutes on each side. Transfer the ribs to a large paper-towel-lined plate and repeat with the: Remaining 6 spareribs Season with the: 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 3. Make the sweet-and-sour sauce: In a medium bowl, whisk together the: ½ cup pineapple juice ¼ cup white vinegar ¼ cup sugar ¼ cup ketchup 2 tablespoons soy sauce 1½ tablespoons cornstarch 4. Finish the dish: To a large, clean skillet set over medium heat, add the: 3 tablespoons canola oil When it starts to shimmer, after about 1½ minutes, add the: Very finely chopped garlic Very finely chopped ginger Very finely chopped scallion whites Cook until well browned, about 1 minute. Add the: Finely chopped onion Finely chopped red bell pepper Finely chopped green bell pepper Cook until the onions become lightly golden and translucent, about 4 minutes. Then stir in the: ¾ cup pineapple chunks Cook to warm the pineapple, about 1 minute. Add the: Sweet-and-sour sauce Bring to a boil and reduce to a simmer for 2 minutes, until the flavors are well combined. Taste and adjust the seasoning with salt and pepper, if necessary. Add the: Fried pork ribs Very finely chopped scallion greens Turn to coat the ribs in the sweet-and-sour sauce and serve.
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