January 8, 2012

Candied Pork Ribs

I simply love this dish because the cane sugar and the vinegar gives it a sweet and sour taste with a rich caramelized brown syrupy aroma. It is a colorful dish for any occasion.
5 strips of baby pork ribs, cut into bite sized (between the bones)
1 egg yolk
All-purpose flour for coating
salt and pepper
1 piece of brown candy (cane sugar imported from China)
¼ cup brown rice vinegar or apple cider vinegar
Oil for deep frying
1. Pat ribs dry, season with salt and pepper and egg yolk. Set aside. Add enough flour in a bowl to coat the meat.
2. In a deep pan, heat enough oil for deep fry. Turn heat on high. Using a long chopsticks or tong, pick a piece of meat and coat with flour, shake off access flour and gently put into pan. Fry till golden brown. Drain on paper towels. Note: Do not add too much meat to cook at one time and discard used oil.

3. Remove oil from pan, reheat pan on low heat. Break the cane sugar and let it melt in the pan, stirring to prevent burning. Warm the vinegar slighty and add to the sugar mixture slowly, stirring to prevent sugar from crystalizing. Adjust to your taste, add a little more cane sugar or vinegar to balance the sweet and sour taste. Next toss in the ribs and give it a quick stir to mix well with the sauce. Serve hot with rice.
Note: A friend suggest that I submit this dish to "Aspiring Bakers #15-Auspicious Dishes for CNY, hosted by Wen's Delight.
Printable Recipe

1 comment:

Sonia (Nasi Lemak Lover) said...

This is so simple to make but yet it look so yummy!