A Sweet and sour dishes have been a popular feature in Chinese cooking for centuries, known for their contrasting flavors and vibrant colors. Today, pineapple pork ribs in sweet and sour sauce continue to be enjoyed as a flavorful and satisfying dish resulting in a delicious and internationally recognized recipe.

Recipe Notes:

• I used Meaty Pork Ribs. You could use any other types of ribs that you prefer. You could in fact also use chicken pieces to replace the pork ribs and the taste is just as great.

• I used McKenzie’s Baking Soda as the meat tenderizer. You could use other type of tenderizer that is available to you. You could omit this if you use chicken to substitute the pork.

• I used Shaoxing Wine for the Chinese cooking wine to marinate the ribs. You could use other type of Chinese cooking wine that you prefer.

• I used a wooden chopstick as a guide to tell how hot the oil is. You could use a wooden spoon or similar. If the oil bubbles steadily, it is ready for frying. If the oil bubbles vigorously, then the oil is too hot and you may cool it off by adding more cooking oil. If no or only a few bubbles pop up, then it’s not hot enough.

• Let the marinated ribs get back to room temperature before frying in order to have an even cooking.

• I used fresh pineapple for this recipe. You could use canned pineapple if fresh pineapple is not available. In our experience, fresh pineapple has better taste and texture as compared with canned pineapple.

INGREDIENTS FOR PINEAPPLE MEATY PORK RIBS

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(Serves 4-6 peoples)

✅️ +/-750 Gm Meaty Pork Ribs, sliced between the bones

✅️ +/-350 Gm Pineapple, core removed and cut into bite size or cubes

✅️ 1 Egg

✅️ 1 Tbsp Light Soy Sauce

✅️ 2 Tbsp Chinese Cooking Wine

✅️ 2 Tbsp Corn Flour

✅️ 1 Clove Garlic, pounded

✅️ ¼ Tsp Baking Soda (Optional)

✅️ 2 Tbsp Brown Sugar

✅️ 3 Tbsp Tomato Ketchup

✅️ 2 Tbsp Plum Sauce

✅️ 2 Tbsp Worcestershire Sauce

✅️ 2 Tbsp Rice Wine Vinegar

✅️ ½ Cup Plain Water

✅️ 2 Cups Cooking Oil (for deep frying)

METHOD OF PREPARATION:

1. Mix ribs with marinade and marinate for 1 hour in the refrigerator.

2. Cut the pineapple into halves. On each half, cut around the inside perimeter using a sharp knife. Cut about 1cm in from the peel and cut the core in the center. Use a spoon (preferably a spoon that has a thin/sharp edge) to carefully remove the flesh. The pineapple should now resemble a “boat” after its internal flesh is removed. Save this empty pineapple “boat” for serving later. The tough core that is part of the pineapple flesh should be removed and the flesh cut into bite size (cubes).

3. Remove the marinated ribs from the refrigerator and let it rest for 30 minutes to bring to room temperature.

4. Heat up the cooking oil in MEDIUM heat. Dip a wooden chopstick into oil. You will know that the oil is hot when the oil bubbles steadily and this is the right time for deep frying. Deep fry the marinated ribs until golden and cooked through. Use a strainer to lift the cooked ribs.

5. Once the frying oil is removed, pour the sauce mixture into the same pan. Stir on HIGH heat until the sauce is slightly thickened. Returned the pork ribs into the pan. Add in the prepared pineapple cubes and stir-fry to mixed well. Dish up into the pineapple boat, garnish with spring onions and serve warm.

RECIPE PHOTO GALLERY