Description
A famous dish unconditionally appearing as an appetizer (cold dish) at Shanghai banquets. Bite-sized bone-in pork spare ribs are reduced to a sticky, 'glowing black' syrup using black vinegar (Zhenjiang) and massive amounts of rock sugar. The intense sweetness and deep tartness push the appetite to the limit.
Restaurants serving Tang Cu Xiao Pai (Shanghai Sweet and Sour Spare Ribs)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Bone-in pork spare ribs
- Zhenjiang black vinegar
- Rock sugar(massive)
- Soy sauce
- Cooking wine
- Ginger
- White sesame
Instructions
- [Authentic Recipe]
- (Meat) Chop bone-in pork spare ribs into bite-sized pieces. Soak in water to purge blood. Blanch with scallion and ginger to remove scum.
- (Pan-fry) Heat generous oil in a wok. Shallow-fry the ribs until the surface is a fragrant golden brown.
- (Ultimate Sweet-Sour Sauce) Reduce the pan oil. Add cooking wine, soy sauce, and [massive amounts of Rock Sugar] and 'Black vinegar (Zhenjiang)'. Add only a tiny splash of water.
- [Shanghai Secret (Nong You Chi Jiang)]: Cover and simmer on low to cook the meat.
- Open the lid, blast on high heat to violently reduce the sauce (Shou Zhi).
- The sugar and black vinegar caramelize into a thick candy syrup. The instant the meat is glazed with a 'glowing pitch-black shine', kill the heat.
- Scatter white sesame. Serve piping hot, or chill completely as an appetizer.
Learn more Spice, substitutes, tips
Key spices
Depth of aged Zhenjiang black vinegar、Violent sweetness of rock sugar
Substitutes at Japanese supermarkets
(Reduce JP pork spare ribs with black vinegar and rock sugar)
Pairing
Shaoxing Wine (Ultimate partner) / White Rice
Trivia
[Trivia] The clearest embodiment of the Shanghai culinary signature 'Nong You Chi Jiang' (Heavy oil, dark red-black color, rich and sweet flavor). Unlike Japanese Subuta, ZERO vegetables are added. It is a masterpiece dedicated purely to gnawing on the synergy between 'bone-in meat' and 'ultra-sweet black vinegar'.
Eating tips & etiquette
[Unique Eating] Eating it as a cold appetizer is the authentic connoisseur style. As it cools, the candy-like glaze hardens securely onto the meat, creating a wildly 'chewy, sticky' elasticity. Scrape the meat off the bone with your teeth, and finally suck the sweet-sour syrup entirely off the bones.
Allergen
Pork, Soybeans, Wheat (Soy sauce), Sesame