Sweet and sour pork ribs

Ingredients for 5 servings:

• 500 g pork ribs, chopped into 5 cm long pieces
• 30 g leek
• 20 g ginger
• 500 g vegetable oil for frying
• 1 tsp soy sauce, light
• 2 tbsp rice wine or sherry
• 750 ml chicken broth
• 1 tbsp, levelled sugar
• Salt
• 2 tbsp vinegar (rice vinegar), Chinese, light
• Pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Tang Cu Pai Gu

Wash the pork ribs and pat dry. Trim or peel the leeks and ginger, and cut into coarse slices. Heat the oil in a wok or saucepan. It’s hot enough when bubbles rise from the handle of a wooden spoon. Deep-fry the ribs in 3 batches for 3 minutes each. Remove and drain. Pour the oil out of the wok or saucepan, leaving a thin film. Stir-fry the leeks and ginger for about 1/2 minute. Then add 1 teaspoon of soy sauce and 2 tablespoons of rice wine. Pour in the chicken stock and season with 1 tablespoon of sugar, salt, and pepper. Marinate the ribs. Bring everything to a boil, then simmer over low heat for about 50 minutes. Remove the pork ribs and place them in a plate. Boil the stock over high heat for about 2 minutes, until it thickens slightly. Drizzle in the vinegar and pour the sauce over the ribs. Serve hot or cold. Tips: Add the vinegar at the end. This gives the dish a special freshness. Have the butcher chop the ribs into 5 cm long pieces.