- 4
Ingredients
- 3/4 1/2 can pineapple chunks with juice (strain and save 3/4 cup pineapple chunks plus 1/2 cup of the juice
- Cup Cup Food Processor with Commercial
- Style Dicing for finely chopping the vegetables
Preparation
Step 1
DIRECTIONS
1. Season the pork ribs: In a medium bowl, whisk together the:
2 tablespoons soy sauce
Beaten egg
Then whisk in the:
½ cup cornstarch
Add the:
Spareribs
Use tongs to turn the spareribs over in the sauce to evenly coat both sides.
2. To a large skillet set over medium-high heat, add the:
2 cups canola oil
Once the oil shimmers, after about 2½ minutes, carefully add:
Half of the seasoned spareribs
Fry until they are golden and crispy on both sides, using tongs to turn occasionally, 2 to 3 minutes on each side. Transfer the ribs to a large paper-towel-lined plate and repeat with the:
Remaining 6 spareribs
Season with the:
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3. Make the sweet-and-sour sauce: In a medium bowl, whisk together the:
½ cup pineapple juice
¼ cup white vinegar
¼ cup sugar
¼ cup ketchup
2 tablespoons soy sauce
1½ tablespoons cornstarch
4. Finish the dish: To a large, clean skillet set over medium heat, add the:
3 tablespoons canola oil
When it starts to shimmer, after about 1½ minutes, add the:
Very finely chopped garlic
Very finely chopped ginger
Very finely chopped scallion whites
Cook until well browned, about 1 minute. Add the:
Finely chopped onion
Finely chopped red bell pepper
Finely chopped green bell pepper
Cook until the onions become lightly golden and translucent, about 4 minutes. Then stir in the:
¾ cup pineapple chunks
Cook to warm the pineapple, about 1 minute. Add the:
Sweet-and-sour sauce
Bring to a boil and reduce to a simmer for 2 minutes, until the flavors are well combined. Taste and adjust the seasoning with salt and pepper, if necessary. Add the:
Fried pork ribs
Very finely chopped scallion greens
Turn to coat the ribs in the sweet-and-sour sauce and serve.
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