Deep-fried Sweet and Sour Pork Spareribs with Pineapple

Ingredients

Instructions

1. 1

   Marinate pork spareribs with light soy sauce, Shaoxing wine, salt, white pepper, egg yolk, and cornstarch for at least 20 minutes.

2. 2

   Heat frying oil in a wok or deep pot to 170-180°C (340-350°F).

3. 3

   Lightly dust marinated spareribs with cornstarch. Deep-fry in batches for 4-5 minutes until golden and cooked through. Remove and drain on paper towels.

4. 4

   Carefully pour out most of the frying oil, leaving some in the wok.

5. 5

   Add minced garlic, bell peppers, and onion to the wok. Stir-fry for 2-3 minutes until slightly softened.

6. 6

   Add pineapple chunks and stir-fry for 1 minute.

7. 7

   Pour in the prepared sweet and sour sauce mixture (ketchup, vinegar, sugar, soy sauce, water). Bring to a simmer.

8. 8

   Once simmering, add the cornstarch slurry, stirring constantly until the sauce thickens.

9. 9

   Return the deep-fried spareribs to the wok, toss quickly to coat evenly with the sauce.

10. 10

    Serve immediately.