Tangcu Paigu Chinese Sweet and Sour Pork Ribs
Indulge in the rich, caramelized flavors of Tangcu Paigu, an iconic Chinese sweet and sour pork ribs dish that's both comforting and irresistibly savory. This recipe combines tender, juicy pork spare ribs with the perfect balance of tangy white vinegar, umami-rich soy sauces, and the sweetness of granulated sugar, all simmered to glossy perfection. Infused with the aromatic notes of ginger and scallions, and finished with a cornstarch slurry for a velvety sauce, this dish is a true testament to traditional Chinese home-cooking. Whether served over steamed rice or alongside stir-fried vegetables, these sticky, sesame-garnished ribs are an unforgettable centerpiece for any meal. Perfect for those seeking authentic Chinese flavors, this recipe is a must-try for lovers of sweet and savory harmony.
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Recipe Information
Ingredients
- 500 g pork spare ribs
- 10 g ginger
- 2 pieces scallions
- 2 tbsp shaoxing wine
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 3 tbsp white vinegar
- 4 tbsp granulated sugar
- 500 ml water
- 1 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 2 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Instructions
Cut the pork spare ribs into 4-5 cm pieces. Rinse the ribs under cold water and pat them dry with a paper towel.
Peel and slice the ginger into thin slices. Cut the scallions into 4-5 cm segments.
In a large pot, bring water to a boil. Blanch the ribs for 2-3 minutes to remove impurities. Drain and rinse the ribs under cold water.
Heat 2 tablespoons of vegetable oil in a heavy-bottomed skillet or wok over medium heat. Add the ginger and scallions and stir-fry until fragrant, about 1 minute.
Add the ribs to the skillet. Sear the ribs on all sides until they are lightly browned, about 4-5 minutes.
Pour in 500 ml of water, shaoxing wine, light soy sauce, dark soy sauce, and white vinegar. Stir to combine.
Add the granulated sugar and stir until dissolved. Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet. Simmer for 30 minutes, occasionally stirring to ensure the ribs are evenly cooked and coated in the sauce.
Remove the lid and increase the heat to medium-high. Let the sauce reduce until thickened and glossy, about 5-7 minutes.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Gradually add the slurry to the skillet, stirring continuously, until the sauce reaches your desired consistency.
Transfer the ribs to a serving plate and garnish with toasted sesame seeds. Serve immediately with steamed rice or vegetables.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.7 g | 188% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 50.9 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1429 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
