Things to know about Tang Cu Pai Gu Recipe
Chinese Traditional Sweet and Sour Spareribs from Guangdong- Tang Cu Pai Gu is one of the most popular dishes consumed inside restaurants, but it is not hard to prepare at home. The process consists of marinating, frying, and cooking sweet and sour sauce. The locals love to eat it as an appetizer and main dish, especially in the southern part of China.
Serving pork at the table means prosperity, so the dish is commonly prepared and served to welcome Chinese New Year. Traditional Chinese love to eat sweets and sour dishes during festivities as the work sour “syun” in Cantonese is similar to the word “grandchild,” which gives hope of having new offspring. Moreover, the best way to enjoy the dish is by drinking an ice-cold beer, especially during the winter months.
Crispy and Saucy Chinese Traditional Sweet and Sour Spareribs from Guangdong. Authentic Recipe of Tang Cu Pai Gu
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 900 grams (1.98 lb) Pork Ribs
- 1 tbsp Light Soy Sauce
- 1 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine Or rice wine (for marinate)
- 1 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine Or rice wine (for sauce)
- 3 tbsp Vegetable Oil
- 8 slices Fresh Ginger Root Thinly sliced
- 4 pcs Spring Onion – Scallion – Green Onion Chopped with white parts only
- 2 tbsp White Sugar – Regular Sugar – Granulated Sugar
- 2 tsp Dark Soy Sauce
- 1 tbsp Black Vinegar
- 2 cups Water
- 1 tsp White Sesame Seed Toasted
- Prepare and measure all ingredients accurately ahead of time.
- Clean the pork ribs and pat the pork dry using a paper towel.
- In a bowl, pour the light soy sauce and Shaoxing wine and marinate the ribs for 15 minutes.
- Heat the vegetable oil in a frying pan over medium fire, pan fry the ribs on both sides, and set it aside.
- Using the same pan, heat another set of vegetable oil over medium fire and cook the scallion and ginger for about 3 minutes or until it releases an aroma. Take it out of the heat and set it aside.
- Heat vegetable oil over a low fire. Put the sugar, and add the pork ribs to coat with melted sugar. Reduced the sugar syrup and turn off the heat, then set it aside for later.
Sweet and Sour Sauce
- Add Shaoxing wine into the pan, and then add dark soy sauce, water, vinegar, and the cooked scallion and ginger. Add the pork ribs, increase heat and bring it to a boil. Cover the pan. Let it simmer in low heat for about 30 minutes. Constantly stir the sauce to avoid sticking at the bottom of the pan. Continue cooking until the sauce thickens.
- Garnish it with toasted sesame seeds on top and serve the dish at room temperature.
— Specific Atributes of This Recipe:
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