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Neil cooks sumptuous Chinese-style sweet and sour spareribs, from a recipe he was given at the Yunan kitchen in Hong Kong.



  • 1.

    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.

  • 2.

    Add the black vinegar and soy sauce and bring to the boil. The sauce should have a mild burnt sugar flavour.

  • 3.

    Place to one side.

  • 4.

    Cook the spareribs in master stock until tender, about 1½ hours.

  • 5.

    Remove the bones from the stock and if you have time, leave them in the fridge overnight to set.

  • 6.

    Separate the bones.

  • 7.

    Heat vegetable oil in a wok and fry the bones to a dark golden brown. They will brown very quickly.

  • 8.

    Remove from the oil and drain on kitchen paper.

  • 9.

    Arrange the fried ribs on a serving plate and pour the warm sauce over the top.

  • 10.

    Add the chopped chilli, ginger, coriander and shallots.

  • 11.

    Serve with steamed jasmine rice, steamed fish and Chinese soup for a complete meal.

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Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Yunan Spareribs (Sugary Vinegary Bones).


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Posted by JennyReport
This is delicious! Would like to have the recipe for the master stock rather than vague ingredients. Used a commercial master stock instead. Should the pork skin be crisp?
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