Sweet and Sour Pork Ribs with Crispy Ginger (ซี่โครงหมูเปรี้ยวหวานขิงกรอบ)

1.Massage the pork ribs with the Shaoxing wine and light soy sauce. Leave to marinate for about 10 minutes.

2.Heat the rice bran oil to 180°C. Toss the julienned ginger with 1 tablespoon of the Hong Kong potato starch, shaking off any excess. Deep-fry until crisp, then remove and drain well.

3.Lightly coat the pork ribs with the remaining 3 tablespoons of potato starch. Working in batches, deep-fry until the exterior is golden and crisp. Remove and set aside.

4.Heat 2 tablespoons of rice bran oil in a pan. Add the sliced ginger and stir-fry until fragrant. Add the rock sugar and cook until it begins to melt. Add the Shaoxing wine, light soy sauce, dark soy sauce, and water, stirring to combine. Add the rice vinegar and Chinkiang vinegar, followed by the fried pork ribs. Add a little more water if necessary to ensure the ribs are mostly submerged.

5.Cover the surface with a piece of parchment paper, reduce the heat to low, and simmer for about 30 minutes, or until the ribs are tender.

6.Remove the parchment paper and increase the heat to medium-high. Toss the ribs occasionally as the sauce reduces, until it becomes glossy and evenly coats the ribs.

7.Transfer to a serving plate and finish generously with the crispy fried ginger.