» Print Recipe
Neil cooks sumptuous Chinese-style sweet and sour spareribs, from a recipe he was given at the Yunan kitchen in Hong Kong.
Put the caster sugar and water into a small saucepan and allow to reduce to a syrup consistency and caramelise to a dark golden brown.
Add the black vinegar and soy sauce and bring to the boil. The sauce should have a mild burnt sugar flavour.
Place to one side.
Cook the spareribs in master stock until tender, about 1½ hours.
Remove the bones from the stock and if you have time, leave them in the fridge overnight to set.
Separate the bones.
Heat vegetable oil in a wok and fry the bones to a dark golden brown. They will brown very quickly.
Remove from the oil and drain on kitchen paper.
Arrange the fried ribs on a serving plate and pour the warm sauce over the top.
Add the chopped chilli, ginger, coriander and shallots.
Serve with steamed jasmine rice, steamed fish and Chinese soup for a complete meal.
» Metric Converter
We are travel agency. If you would like to apply Vietnam Visa. Please feel free to contact us. We will help you get Visa On Arrival easily. You just need to apply visa on our website. No need to send us any documents. We will proceed visa for you within 2 working days (normal service), 4 - 8 working hours (urgent service), 30 minutes - 4 working hours (emergency service) You will use the approval letter for boarding the plane and getting the visa stamp at Vietnam Airport when you arrive. That's all.
» 7h ago