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Iberian Pork Chops
dark soy sauce
light soy sauce
ginger and garlic
How to make sweet and sour pork ribs
Prepare the ingredients, thawed and drained Iberian pork chops.
Cut into 5cm pieces
Add ginger and star anise to cold water, cook over high heat for one minute.
Remove from the heat, rinse the foam and drain for later use
Heat a little salad oil in a cast iron skillet, add ginger and garlic slices, Iberian pork chops are very fattening, so don’t add too much oil.
Sauté the ribs in the pan until lightly caramelized; remove the ribs from the pan
Stir in the oil in a pan, add the crushed rock sugar and stir-fry the sugar.
Add 1 teaspoon of dark soy sauce
2 tablespoons of wine
3 tablespoons light soy sauce
Gently sauté the ribs so that the sauce is evenly absorbed.
Add boiling water that is less than two fingers of ribs, cover the pot and cook on low heat for 30 minutes.
After 30 minutes, the lid is lifted and the meat is fragrant.
Add 4 tablespoons of rice vinegar at this point (no white vinegar available, I used aged vinegar to make it a little darker).
If you like a sweet and sour taste, add 2 teaspoons of sugar.
Stir-fry evenly, then remove from the pan, serve and sprinkle with white sesame seeds.
Sweet and sour, the kids love it.
The Iberian pork chops themselves are so juicy, you can’t stop eating them!
The last step to fish out the ribs can be, the remaining sauce can be the next day to make a sweet and sour cabbage!