Din Tai Fung Sweet and Sour Pork Ribs original recipe is done in an instant pot.
INGREDIENTS 2.5 Pounds Pork Riblets / Cross-Cut Baby Back Ribs, cut into individual riblets 6 Tablespoons Granulated Sugar 3 Tablespoons Chinkiang Black Vinegar 3 Tablespoons Rice Vinegar ⅓ Cup Orange Juice (alt is coconut juice) 2 Tablespoons Shaoxing Wine 2 Tablespoons Dark Soy Sauce 3 Tablespoons Light Soy Sauce 2 inch Fresh Ginger, peeled & cut into ⅓ inch slices 6 Green Onions, white parts only
METHOD
1. Bring a large pot of water to a rolling boil. Add the ribs and blanch for 5 minutes. Drain and rinse the ribs well. 2. In a bowl, make the braising sauce by combining 3 Tablespoons Chinkiang Black Vinegar, 3 Tablespoons Rice Vinegar, ⅓ Cup Orange Juice, 2 Tablespoons Shaoxing Wine, 3 Tablespoons Light Soy Sauce, 2 Tablespoons Dark Soy Sauce and set aside. 3. Place 6 Tablespoons Granulated Sugar into the the pot, choose Sauté on High and cook until the sugar melts and turns into a color like maple syrup, you don’t need to stir or touch it – watch it carefully so the sugar doesn’t burn. Add the Ribs, Sauce, Ginger Slices, Green Onions and hit Cancel to turn off Sauté mode. 4. Seal the Instant Pot lid, choose High Pressure for 8 Minutes. When the timer is up, wait 18 minutes before switching the knob to venting – once the pin drops, open the lid. or NOTE: Without IP simmer for with lid on for 20 mins then 20 mins without lid 5. Choose Sauté on High to reduce the sauce, it will take about 10-15 minutes. Remove the green onions and ginger slices and stir the ribs occasionally. Watch carefully at the end so the sauce doesn’t scorch. Once the sauce looks dark, viscous, and gives the ribs a shiny coating, it’s done (there should only be a little bit liquid left).
1 comment
Din Tai Fung Sweet and Sour Pork Ribs
original recipe is done in an instant pot.
INGREDIENTS
2.5 Pounds Pork Riblets / Cross-Cut Baby Back Ribs, cut into individual riblets
6 Tablespoons Granulated Sugar
3 Tablespoons Chinkiang Black Vinegar
3 Tablespoons Rice Vinegar
⅓ Cup Orange Juice (alt is coconut juice)
2 Tablespoons Shaoxing Wine
2 Tablespoons Dark Soy Sauce
3 Tablespoons Light Soy Sauce
2 inch Fresh Ginger, peeled & cut into ⅓ inch slices
6 Green Onions, white parts only
METHOD
1. Bring a large pot of water to a rolling boil. Add the ribs and blanch for 5 minutes. Drain and rinse the ribs well.
2. In a bowl, make the braising sauce by combining 3 Tablespoons Chinkiang Black Vinegar, 3 Tablespoons Rice Vinegar, ⅓ Cup Orange Juice, 2 Tablespoons Shaoxing Wine, 3 Tablespoons Light Soy Sauce, 2 Tablespoons Dark Soy Sauce and set aside.
3. Place 6 Tablespoons Granulated Sugar into the the pot, choose Sauté on High and cook until the sugar melts and turns into a color like maple syrup, you don’t need to stir or touch it – watch it carefully so the sugar doesn’t burn. Add the Ribs, Sauce, Ginger Slices, Green Onions and hit Cancel to turn off Sauté mode.
4. Seal the Instant Pot lid, choose High Pressure for 8 Minutes. When the timer is up, wait 18 minutes before switching the knob to venting – once the pin drops, open the lid. or NOTE: Without IP simmer for with lid on for 20 mins then 20 mins without lid
5. Choose Sauté on High to reduce the sauce, it will take about 10-15 minutes. Remove the green onions and ginger slices and stir the ribs occasionally. Watch carefully at the end so the sauce doesn’t scorch. Once the sauce looks dark, viscous, and gives the ribs a shiny coating, it’s done (there should only be a little bit liquid left).