A dish that I made on impulse.
Initially I wanted to make sweet vinegar ribs 糖醋排骨. I bought a bottle of sweet vinegar and thought of experimenting with this. I tasted some, it wasn’t too sour and so I daringly used 250ml of it. In the end, the whole dish was sooo dark, I chose to leave it soupy and tadah… it became this dish
I didn’t even thaw the ribs. I put the frozen ribs directly into a pot of water, heat it up until the meat on the ribs turned opaque and turned it off. Then I tore the pieces apart. Discarded the water and proceeded with cooking. Quick and easy. While the ribs were simmering in the vinegar, I went to bathe, came back and reduced the gravy .
I know many like to drink the gravy of black vinegar pork trotters, but don’t like to eat the trotter because it is fatty. Err… think of the positive collagen, don’t think of the negative fat! I don’t mind eating trotters, but a trotter is huge! So, by doing this dish, one can enjoy the taste of black vinegar pork without the fatty issue. If you want to eat more meat and less bones, try using pork shin , it’ll taste fabulous too!
Those in post labour confinement and find the trotter not to your preference, does this dish sound like good alternative to you?
Black Vinegar Pork Ribs
Recipe source: WendyinKK
500gm pork ribs
250ml sweetened black vinegar 添丁甜醋
2 inches ginger, smashed
50ml light soy sauce
50gm rock sugar
1. Blanch pork ribs on boiling water for 1o seconds. Drain the ribs.
2. Put everything into a small pot and add enough water to cover the ribs.
3. Bring it to a boil and on medium low heat, simmer for 30 minutes, lid on.
4. Remove lid and reduce gravy to desired amount with medium heat.