Orange Sweet and Sour Pork Ribs

Orange Sweet and Sour Pork Ribs

Overview

Don’t mind if I haven’t read much of the Greedy Cat book and I’m short on words.

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Ingredients

Steps

  1. Ingredients for fried pork ribs, except concentrated orange juice.

    Orange Sweet and Sour Pork Ribs step 1

  2. Wash the ribs and drain the water, put them in a basin and add a little pepper, half a spoonful of chicken powder, half a spoonful of salt, break the green onions, ginger and garlic, break up the eggs and add half of them, then mix well and marinate for 30 minutes. (If there are a lot of ribs, just beat a whole egg directly, and you can also add a few sugars to marinate. The ribs will be flavorful after marinating for 30 minutes. Of course, the flavor will become more fragrant as time goes by, and more moisture will be released by marinating.)

    Orange Sweet and Sour Pork Ribs step 2

  3. When 30 minutes is up, heat the pan and heat the oil. (Just use a low fire to burn it here first.)

    Orange Sweet and Sour Pork Ribs step 3

  4. Take a bowl, wipe off the water and pour in the cornstarch. Take the ribs out of the marinating bowl, dip them in the cornstarch and shake off the excess flour, then place it on a plate. Once the starch is completely soaked, you can fry it in the pan. (Adding eggs can better lock in the water and coat the starch better, but it will stain a lot, and too much will affect the taste, so you can’t get rid of the excess sogginess.)

    Orange Sweet and Sour Pork Ribs step 4

  5. Turn up the heat and raise the oil temperature to above 150 degrees. Dip a wooden chopstick in water and wipe it dry. Then insert it into the oil to bubble it quickly or put your hand on the oil to feel it. Ten seconds after the ribs are cooked, turn the heat to medium-low and slowly fry. Turn the ribs more often to heat them more evenly.

    Orange Sweet and Sour Pork Ribs step 5

  6. Fry the pork ribs over medium-low heat for about 5 minutes until cooked through. Remove the pork ribs and raise the oil temperature before frying again to make the skin crispier and to drive away the excess oil in the pork ribs so that the food will not be too greasy. (The more water content of raw pork ribs, the more dense and large the bubbles will be in the pot. The high temperature will cause the skin to condense, which can reduce water loss. If the oil temperature is low and the oil is slowly fried until cooked, the water content will be reduced, and the bubbles will be small and no water vapor. This is also a basis for judgment.)

    Orange Sweet and Sour Pork Ribs step 6

  7. Ingredients for sweet and sour sauce

    Orange Sweet and Sour Pork Ribs step 7

  8. Take a pot and add appropriate amount of water and sugar to boil.

    Orange Sweet and Sour Pork Ribs step 8

  9. Peel the oranges and cut into cubes.

    Orange Sweet and Sour Pork Ribs step 9

  10. After the sugar is boiled, add a spoonful of concentrated orange juice and vinegar, then thicken the gravy with cornstarch water. The gravy should be thicker.

    Orange Sweet and Sour Pork Ribs step 10

  11. When the gravy is thickened, add orange pulp, a small amount of oil and salt and mix well. The sweetness and sourness depends on personal taste! (The reason why the gravy is thick is because the orange pulp contains more water, which will dilute the concentration of the gravy. The oil increases the gloss, and the salt makes the taste sweet but not greasy. If there are no concentrated oranges, add more orange pulp and squeeze some orange juice instead.)

    Orange Sweet and Sour Pork Ribs step 11

  12. Plate with sweet and sour sauce.

    Orange Sweet and Sour Pork Ribs step 12

  13. Recent photos😄

    Orange Sweet and Sour Pork Ribs step 13

  14. Less sauce version.

    Orange Sweet and Sour Pork Ribs step 14

  15. Multi-sauce version.

    Orange Sweet and Sour Pork Ribs step 15