Sweet-Sour-Savory Sticky Sauce Pork Rib

Sweet, sour and savory pork ribs in sticky sauce. Use few ingredients however may be a challenge to find the Chinese Black vinegar. Check your Asian food store. Adapted with modification to suit sous vide style cooking. Base recipe: Mum’s Authentic Vinegar Pork Ribs by David Tan Sek Yin

Author

laurena aloh

A homecook

Prep Time: 00:00

Recipe Time: 03:00

Temperature : 145F / 62.8C

Ingredients

• 500-650gm pork ribs
• 70gm sugar
• 100gm black vinegar
• Corn starch for coating (optional)
• Oil for deep frying
• Marinade:
• 1 egg white (optional)
• 1 tsp sesame oil
• 1 tsp fish sauce
• 4 tsp light soya sauce
• 3 tbsp corn starch
• 2 cloves garlic smashed
• 1 inch ginger thinly sliced
• Salt & pepper to taste
• 10gm Sesame seed (roasted til fragrant)

Directions

1. 1.Rinse and cut pork ribs into 2 inches individual sections.
2. 2. Place ribs in a vacuum bag together with smashed garlic, slices of ginger, salt and pepper. Vacuum and seal bag and lower into the set temp water.
3. 3. Once sous vide process done, drain water from the bag. Discard ginger and garlic.
4. 4. Add marinade into the bag and coat ribs thoroughly. Heat oil on high.
5. 5. Deep fry the ribs for 10 minutes and dish up to drain oil.
6. 6. In a separate frying pan, pour black vinegar and add sugar, simmer on medium heat. Stir constantly to avoid burning. Once sugar dissolves and sauce has thicken up and is sticky add roasted sesame seed and the deep fried ribs and coat them.
7. 7. Dish up, garnish and serve.

Finishing Steps