Without exaggeration, I only love eating my own homemade sweet and sour pork ribs. My palate is extremely craving sour and slightly sweet. The traditional 4:3:2:1 ratio is too sweet for me, hence this very personal recipe. Also, as everyone knows (?), I only cook meat dishes, don't use a wok, and don't touch stir-fry unless absolutely necessary. The only thing that can make me break this rule is sweet and sour pork ribs. Adding cabbage makes it more balanced and delicious.
Materials
The Perfect Lunch Plan | Steps to Make Sweet and Sour Pork Ribs with Cabbage
Wash the pork ribs, soak them to remove blood, pat them dry, and pan-fry over high heat until golden brown on both sides.
Mix all the seasonings in the ingredient list together.
Add the pork ribs and enough water to cover them, then add water up to half a centimeter above them. Bring to a boil over high heat.
Turn to medium heat, cover, and simmer for about 25 minutes.
Meanwhile, prepare the cabbage, wash it, tear it into small pieces, and drain the water.
By this time, most of the water in the pork ribs has evaporated; add the cabbage.
Simmer over high heat until the cabbage is completely soft and only a thin layer of water remains at the bottom of the pot.
Add salt and cook for another minute or two.
First, plate the cabbage and then continue cooking the ribs over high heat until the sauce thickens.
Once the sauce has reduced, plate the ribs. This is perfect for taking to lunch!
