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Recipe details are AI-generated from the video and may contain errors — for reference only.
Hold meat firmly while keeping hands at a safe distance from the cleaver blade; wash hands thoroughly after handling raw pork.
Use a heavy meat cleaver to chop pork ribs into uniform pieces about 3 cm long, and set aside.
Watch out
Use a heavy meat cleaver for bone-in meat, never use a thin chef knife
otherwise the blade may chip or slip
Place 3 preserved plums in a bowl, add 1.5 tbsp light soy sauce, 2 tbsp Shaoxing wine, 3 tbsp black rice vinegar, and 350 ml water. Stir briefly and soak to soften the plums.
Watch out
Soak the preserved plums in advance with liquids, otherwise their sweet-sour flavor will not infuse smoothly during braising.
Beware of hot steam when lifting the lid and scooping out ribs; use tongs to avoid splashing hot water.
Add cold water to a pot, put in 2 ginger slices and 500g cut pork ribs. Cover and bring to a boil over high heat until foam rises to the top and no blood runs, then scoop out ribs and drain.
local_fire_departmentHigh heat until boilingWatch out
Always blanch ribs starting with cold water
otherwise heat will contract the meat, trapping blood inside
Melted sugar syrup is extremely hot; keep skin away from the pan to prevent severe burns.
Pour 1.5 tbsp cooking oil into a pan and add 30g crushed rock sugar. Heat over medium heat without stirring at first until the sugar melts into a light golden caramelized liquid with gentle bubbles, then stir lightly with a spatula.
local_fire_departmentMedium heatWatch out
Watch sugar color closely
golden with tiny bubbles is perfect, but if it turns dark brown it will taste bitter
Adding ribs may cause hot oil and caramel splatter due to residual moisture; stand back slightly and stir quickly.
As soon as sugar turns golden, immediately add the drained pork ribs to the pan. Stir-fry rapidly until every piece of rib is evenly coated in a bright golden caramelized layer.
local_fire_departmentMedium heatWatch out
Add ribs swiftly
if you wait too long, the caramel in the pan will overheat and burn black
Add the remaining 3 ginger slices to the caramelized ribs, then pour in the pre-mixed plum sauce liquid completely. Turn heat to high and bring to a rapid boil.
local_fire_departmentHigh heatWatch out
Pour liquids slowly into the hot pan to prevent sudden boiling and hot liquid splattering.
Beware of scalding steam when uncovering the pot; lift the lid facing away from you.
Once boiling, cover with a lid and turn heat down to low. Simmer for about 30 minutes, lifting the lid occasionally to turn the ribs a few times so they become tender and cook evenly.
local_fire_departmentLow heat, about 30 minutesWatch out
Do not leave unmonitored during simmering
stir occasionally, otherwise the ribs at the bottom will stick and burn
After 30 minutes, remove lid and turn heat to high. Stir-fry constantly uncovered to reduce sauce for about 2–3 minutes, until sauce thickens and bubbles vigorously like syrup.
local_fire_departmentHigh heat, about 2–3 minutesWatch out
Stir non-stop during sauce reduction
sauce burns quickly once water evaporates
Hold pan handle securely while shaking to avoid slipping and hot food splashing out.
Drizzle about 0.5 tbsp black rice vinegar along the edge of the pan to revive acidity lost during boiling. Toss and shake the pan so the shiny sauce evenly glazes every piece of rib, then turn off heat.
local_fire_departmentHigh heat then turn offWatch out
Turn off heat as soon as the glossy sauce coats the ribs
otherwise the thick caramel will instantly burn bitter
With the heat off, evenly sprinkle 1 tsp toasted white sesame seeds over the ribs and toss a few times to adhere to the glaze.
Watch out
Use toasted white sesame seeds
raw sesame seeds lack nutty flavor and texture
Transfer the glazed sweet and sour pork ribs into a bowl and garnish with 1 tsp chopped spring onion on top to serve.
Watch out
The caramelized sauce on ribs is extremely hot right out of the pan
let it sit slightly before eating
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