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Recipe details are AI-generated from the video and may contain errors — for reference only.
schedulePrepare in advance
Hold the cleaver firmly with your right hand and stabilize the meat with your left hand, keeping fingers away from the blade to prevent cuts.
Take 500g of semi-thawed frozen pork ribs, place them on the cutting board, and cut along the meat between bones into long rib strips.
Watch out
Semi-thawed ribs are easiest to cut
fully frozen meat is too hard, while fully thawed meat slips easily
Keep your non-dominant hand far from the chopping line to avoid accidental injury from the heavy blade.
Cut each rib strip diagonally in half into finger-length pieces, then place them onto a plate.
Watch out
Angling the knife diagonally helps chop through the bone more easily
avoid chopping vertically with force
Wash 2 pears, core and chop them into small chunks, place them in a small blender cup, and add 50ml of water.
Watch out
Adding a small amount of water helps the blender pulse the pears smoothly into juice.
Secure the blender lid tightly and blend the pear chunks into a smooth pear puree juice.
Watch out
Ensure the lid is tightly secured before operating the blender to prevent splashing.
Pour the freshly blended pear juice over the ribs in a glass bowl, mix thoroughly by hand, and soak for at least 3 hours (up to 5 hours) to tenderize the meat using natural fruit enzymes.
Watch out
The soaking time must not be too short
allow at least 3 hours for the enzymes to break down the tough muscle fibers
After soaking, rinse the pork ribs under running water to remove the pear pulp residues from the surface.
Watch out
Simply rinse off the fruit pulp
do not scrub or wash excessively
Drain the rinsed ribs, place them on paper towels, wrap and pat thoroughly until the surface is completely dry, then place them back into a clean bowl.
Watch out
The meat surface must be thoroughly pat dry, otherwise marinade will not absorb well and oil will spatter violently during searing.
Wash your hands thoroughly after handling raw pork and raw eggs to avoid cross-contamination.
To the dry ribs bowl, add 2g salt, 2g sugar, 10g ginger julienne, 1 beaten egg, and 1 tbsp cornstarch. Mix thoroughly by hand and let marinate for 3-4 hours.
Watch out
Keep the initial salt amount subtle
too much salt will make the dish overly salty when combined with the glaze sauce later
Add another 1 tbsp of cornstarch to the marinated ribs and mix well until a smooth, slightly sticky slurry coats each rib.
Watch out
The starch coating locks in juices during searing and helps the thick sauce cling smoothly to the ribs later.
Watch your fingers carefully when using a microplane or zester to prevent accidental scraping.
Take half a fresh lemon and grate the yellow outer peel into fine zest inside a bowl using a zester or microplane.
Watch out
Zest only the yellow surface of the skin
avoid the white pith underneath which adds bitter notes
To the bowl with lemon zest, add 150g water, 100g ketchup, 30g white vinegar, 30g black vinegar, 100g sugar, 5g salt, and squeeze in juice from half a lemon. Stir well until dissolved.
Watch out
Combining white vinegar, black vinegar, and fresh lemon juice provides a layered, fragrant sweet-and-sour profile.
Heat a skillet over medium heat, add 1 tbsp cooking oil, lower to low heat, lay sliced red onion across the bottom, and place marinated ribs on top of the onion bed so ribs don't touch the pan bottom.
local_fire_departmentMedium heat then low heatWatch out
The onion bed prevents ribs from burning on the pan and releases moisture and natural sweetness during cooking.
Cover with lid and cook over low heat for about 15 minutes (up to 20 minutes depending on your pan), smothering until the ribs are cooked through and tender.
local_fire_departmentLow heat, approx. 15-20 minutesWatch out
Do not turn up the heat during smothering
high heat will burn the bottom onion layer and make it bitter
Tilt the hot pan lid away from yourself when uncovering to prevent facial steam burns.
Uncover the lid, transfer the fully cooked ribs onto a plate using tongs, and clear out the onions from the pan.
Watch out
Be careful of hot steam escaping when opening the pan lid to prevent burns.
Oil may spatter slightly during searing; maintain a safe standing distance.
Heat 1 tbsp cooking oil in the skillet over medium heat, place the cooked ribs back in, and sear turning occasionally until both sides are golden brown and fragrant.
local_fire_departmentMedium heatWatch out
Because the marinade contains sugar, control the heat carefully and flip regularly to avoid burning.
Set seared ribs aside, pour the mixed Peking sauce into the skillet, bring to a boil over medium heat while stirring, and reduce slightly.
local_fire_departmentMedium heatWatch out
Stir constantly with a wooden spatula while boiling to prevent burning and taste to adjust.
Mix 1 tbsp cornstarch with 2 tbsp water to form a slurry, pour into the bubbling sauce, and stir rapidly until thick and glossy.
local_fire_departmentMedium heatWatch out
Stir rapidly while pouring in the cornstarch slurry to prevent lumps from forming.
Return the seared ribs into the thick sauce, turn heat to high immediately, stir-fry rapidly with a wooden spatula so the sauce coats every rib piece closely with a glossy shine.
local_fire_departmentHigh heatWatch out
Glaze quickly over high heat
turn off heat as soon as sauce clings tightly to ribs, otherwise it will burn and turn bitter
Use tongs to stack the glazed ribs onto a white serving plate, garnish top with scallion strips, and serve.
Watch out
The ribs are extremely hot fresh out of the pan
handle with care during plating
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