FUCHSIA DUNLOP’S – SWEET AND SOUR SPARE RIBS (OR BELLY PORK)

I have always liked Spare Ribs, especially sticky coated ones with a thick sweet and sour sauce. However, my wife doesn’t like ribs as she doesn’t like eating from bones, therefore I tweaked this dish to use belly pork instead and as such it is a big hit with her ! Good because I love it. 😊  

I have reproduced here as the book version, though if using belly pork, just replace the ribs with belly pork strips and boil for a bit less – about 10 mins. 

Personally, I feel this dish needs the deep frying to give some great texture to the dish. I have made without this optional step included, and it is still good, but better when fried. 

Shaoxing Wine should be easily available if don’t have any. Most supermarkets stock it now, or if not, specialist ones will have. I have substituted this for the Chinkiang in the final stage when run out to not much detrimental effect. 

This is a quote simple dish to prepare and extremely tasty one – especially as part of a banquet style meal.  

Ingredients 

• 500g meaty spare ribs, cut into bite-sized sections – or similar quantity of belly pork 
• 2 x 30g pieces ginger – crushed (with back of knife in full piece) 
• 4 x Spring Onions, white parts only, crushed 
• 1 tbsp Shaoxing Wine  
• Cooking Oil for deep frying (optional) , plus 3 Tbsp more 
• 2 Tsp Dark Soy Sauce 
• 60g Caster Sugar 
• 1 Tbsp Chinkiang Vinegar 
• 1 tsp Sesame Oil 
• 1 Tsp Sesame Seeds (Optional) 
  

Method – this is way I make it, not necessarily the same steps as the recipe in the book! 

Firstly, you need to par cook the ribs. Put the ribs in a pan and cover with water. Put on a high heat. When it boils some scum will appear at the top of the water – this is perfectly normal – just skim the top when this appears and dispose of it. I normally have a small bowl on hand to skim the scum into for ease. When boils add 2 of the spring onion whites and 1 piece of the ginger, 1 t tsp of salt and the Shaoxing wine. Boil for about 15 mons (10 if using belly pork). When it’s had its time, drain thoroughly and reserve about 200ml of the cooking liquid. Set both aside for later. 

If you want to deep fry the ribs then heat the oil in a wok or pan then fry until golde. Drain and set aside. I find its best to let the ribs go cold before deep frying.  

To start the final part of this dish, heat the 3 Tbsp of oil in a wok (or large frying pan) over a high flame. Add the reaming spring onions and ginger and fry for a couple of minutes, then add the ribs and toss for a couple of minutes then add the reserved cooking liquid, the sugar and soy.  

Boil this until the sauce is thick and syrupy – keep spooning the sauce over the ribs to ensure all well covered and the sauce is heavy and “gloopy” and all over the ribs. Season with salt to taste – though I rarely do as don’t feel needs it – add the vinegar and cook for a minute or two more. Remove from the heat and add the sesame oil, stir in and leave to cool.  

This dish is best served at room temperature, so you are able to pick up the ribs! 

If using sesame seeds. Lightly toast in a dry pan and scatter over when serving  

Enjoy! 

The Finished Dish.