This is the way my mom taught me to make sweet and sour pork Taiwan style, it's the real Asian thing (not the 'Americanized' version). At home we call it the 12345 sweet n' sour pork because that's the proportions of the sauce you cook it in :). When I make it I always leave out the rice wine because I never have it at home, but it tastes just about as good! This is good for large groups, as it is easy to double/triple and is great on steamed rice!
My Private Note
large p ...
Units: US | Metric
- 1Boil about 1 L of water in a pot, or enough to cover the ribs.
- 2Carefully drop the ribs in the boiling water, stir til outside browns, roughly 1 minute (this is to clean out the blood in the ribs so your sauce won't have the 'foamy stuff' later).
- 3Drain ribs, put in a medium sized pot big enough for the ribs to be layed down in one layer. A deeper pan will work too.
- 4Add rice wine, vinegar, sugar, soy sauce and water in the pot (you don't need to follow the measurements, I usually take a ladle and use 1 ladle of rice wine, 2 vinegar 3 sugar etc).
- 5Bring to a boil for about 10 minutes then reduce to a simmer.
- 6Cook uncovered, stirring occasionally, until the sauce is very dark and almost dry or to your desired thickness, roughly half an hour.
- 7Be careful not to dry all the sauce out, the sauce will reduce much quicker in the final stage, so keep an eye on it.
- 8Serve with steamed rice and stir fried veggies for a great Chinese meal!
Browse Our Top Pork Recipes
You Might Also Like...View All Pork Recipes
Nutritional Facts for Super Easy Chinese Sweet N' Sour Ribs
Serving Size: 1 (227 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 468.5
- Calories from Fat 258
- Total Fat 28.7 g
- Saturated Fat 10.4 g
- Cholesterol 104.2 mg
- Sodium 2070.9 mg
- Total Carbohydrate 20.7 g
- Dietary Fiber 0.2 g
- Sugars 19.3 g
- Protein 30.3 g