Sweet and Sour Pork Ribs: Adding a 'Salting Method' for Exceptional Flavor and Appearance
Last time, I made shredded salted chicken using the salting method, which was exceptionally flavorful and juicy. Lately, I've been obsessed with the salting method; I'm now using it to process fish and meat as soon as I buy them. Today's braised pork ribs were also pre-treated with a 5.5% salt water solution for 4 hours. The ribs, after being salted, turned into a delicious sweet and sour pork ribs, with a subtle saltiness emanating from the bone, the meat was firm and not tough. This is a dish that deserves self-praise! Despite the simple ingredients, the small-fire slow-cooked ribs are truly down-to-earth and satisfying.
Ingredients400g pork ribs, salt water (200ml water, 11g salt), 2 cloves garlic, 1 small piece of ginger, 1 small bunch of scallions, appropriate amount of corn oil, 2 tablespoons of light soy sauce, 2 tablespoons of aged vinegar, 1 tablespoon of cooking wine, 10g of white sugar
Instructions
1. Select ribs from the middle segment and cut them into 2cm segments. Rinse them repeatedly with water.
2. Soak the ribs in a solution of water and salt (salt ratio 5.5%) for 4 hours or more.
3. Mince the garlic, slice the ginger, and chop the scallions.
4. Heat oil, dry the ribs with kitchen paper and sear them in a small fire until browned on both sides, remove and place in a pot.
5. Add minced garlic, ginger and scallion segments in the pot, sauté until fragrant over a small fire.
6. Add the sautéed garlic, ginger and scallion segments to the pot.
7. Add water to cover the ribs, along with light soy sauce, aged vinegar, cooking wine and white sugar, bring to a boil over high heat.
8. Reduce the heat and simmer for 30 minutes.
9. Finally, increase the heat to medium-high to reduce the remaining sauce, and serve immediately.
15-20g
