Sweet and Sour Pork and Spareribs Recipe from The Art of Chinese Cooking by the Benedictine Sisters of Peking.
The original recipe was entitled Sweet-Sour Pork or Spareribs, with the Chinese title ‘Suan T’ien Chu Jou’ beneath.
Sweet and Sour Pork and Spareribs Recipe
Created by Recipe Boffin on 02/01/2017
Sweet and Sour Sauce
- 170 grams / 3/4 cup sugar
- 60 millilitres / 1/4 cup Japanese shoyu soy sauce or authentic Chinese soy sauce
- 80 millilitres / 1/3 cup vinegar
- 160 millilitres / 2/3 cup water
- 3 tablespoons cornstarch / cornflour
- 900 grams / 2 lb uncooked pork or spare ribs, cut in pieces about 1 inch / 2.5 cm thick and 2 inches / 5 cm long.
- 1/4 cup sliced onion
- 1 medium cucumber, peeled and sliced or of cucumbers are not available equivalent amounts of any one of the following may be used: green pepper, pineapple, bamboo shoots, carrots, crab apples)
- vegetable oil
- 2 tablespoons Japanese shoyu soy sauce or authentic Chinese soy sauce
- 2 tablespoons cornstarch / cornflour
- Make the sweet and sour sauce in advance. Mix sugar, soy sauce, vinegar, water and cornstarch.
- Cook over a low heat until thickened, stirring constantly.
- Place the pork or spare rib pieces in a saucepan. Add 236 ml / 1 cup water and boil for 20 minutes or until tender.
- Pour off water, if there is any left. Cool.
- When meat is cooling, sauté onion and cucumber or other fruit or veg for one minute in 2 tablespoons oil.
- Remove from pan.
- Now add to the cold pork a mixture of the soy sauce and cornstarch combined.
- Heat oil for deep fat frying to 390°F and fry the meat until crisp and brown.
- Remove and drain.
- Combine meat with hot sweet and sour sauce and sautéed vegetables. (More sugar may be added to suit the taste).