Classic Sweet and Sour Pork Ribs with Pineapple

Place 500g frozen pork ribs in a bowl, add 2 tsp salt, and pour in about 800ml water to cover. Soak for about 15 minutes until the ribs are fully thawed, loosened, and blood impurities are drawn out into the water.

Transfer the thawed ribs into a colander and rinse thoroughly under running water 3 times to wash away frozen odors and blood impurities until the surface is clean and the meat turns pale; let rest to drain excess water.

Use several sheets of paper towels to firmly press and pat dry the pork ribs, removing all excess surface and inner moisture until the ribs feel completely dry to the touch.

In a bowl, combine 1 tbsp beaten egg (approx. 1/3 egg), 0.25 tsp white pepper, 0.5 tsp salt, 0.5 tsp sugar, 1 tsp light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch, and 1 tsp flour. Stir well with a spoon until smooth and lump-free. Add the dried ribs and massage vigorously by hand for about 1 minute until the batter is fully absorbed and the meat becomes tacky and gelatinous.

Drizzle 1 tsp cooking oil over the marinated ribs and mix well so the oil coats the meat to lock in moisture and seasoning. Place in the refrigerator to rest and marinate for about 15 minutes.

Cut mixed bell peppers (30g green, 30g red, 30g yellow) and 80g onion into triangular wedges. Mince 2 cloves of garlic. Drain and cut 80g canned pineapple into chunks. Scoop 200ml sweet and sour sauce into a clean, dry bowl ready for use.

Take the marinated ribs out of the refrigerator. Pour 500ml cooking oil into a wok and heat over medium flame for about 2 minutes until the oil reaches about 160°C (dense fine bubbles appear when a metal spoon is inserted).

Pour 40g dry cornstarch into a dish. Coat the marinated pork ribs one by one evenly in a thin layer of starch, gently press with fingers, and shake off any excess powder. Arrange in a clean tray, ensuring each rib has an even, thin coating with no thick clumps.

Turn heat to medium-low (maintain oil temp at around 160°C). Gently slide the ribs in along the side of the wok. Let fry undisturbed for 1 minute to set the crust, then gently separate any sticking ribs with a skimmer. Continue frying gently for about 1.5 minutes until fully cooked, floating to the surface, and turning light golden. Scoop out with a strainer to drain; total first fry time is about 3 minutes.

After scooping out the ribs, turn heat to high and heat the oil for about 1 minute to raise the oil temperature to 190°C–200°C (faint wisps of smoke appear on the surface).

Pour the ribs back into the 190°C hot oil and deep-fry on high heat for 35 seconds, stirring constantly with a skimmer to force out excess oil until the exterior turns deep golden, crunchy, and rustles when shaken. Turn off heat, scoop out immediately, and shake vigorously to drain all oil.

Pour out the frying oil, leaving 1 tbsp oil in the wok. Over medium heat, add 80g onion wedges and stir-fry for 20 seconds until translucent and fragrant. Add 90g bell peppers and stir-fry for 20 seconds until vibrant, toss in the minced garlic, and drizzle 0.5 tsp Shaoxing wine around the wok rim for aroma.

Pour 200ml sweet and sour sauce into the sautéed aromatics. Bring to a rapid boil over high heat for about 15 seconds until the sauce bubbles vigorously and becomes thick, glossy, and sticky.

Add 80g pineapple chunks and toss twice, then immediately add all the crispy fried ribs and turn off the heat at once. Quickly toss with a spatula 5 to 8 times using residual heat until the sauce evenly coats every rib and vegetable, leaving no pooled sauce at the bottom of the wok.

Immediately transfer the glossy, glazed sweet and sour pork ribs, pineapple, and bell peppers onto a serving plate. Stack neatly and serve piping hot to enjoy the optimal crispy-outside, tender-inside texture.