Description
Among bone-in meat dishes loved nationwide, the version from Shanghai/Jiangsu is the most famous. Bite-sized pork spareribs are reduced with massive sugar, black vinegar, and soy sauce until meltingly soft and glowing pitch-black like syrup.
Restaurants serving Tang Cu Pai Gu (Sweet and Sour Spareribs)
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We are researching restaurants that serve this dish.
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
- Pork spareribs
- Black vinegar
- Rock sugar
- Soy sauce
- Dark soy
- Cooking wine
- Ginger
- White sesame
Instructions
- [Authentic Recipe]
- Cleave pork spareribs into 3cm pieces and blanch to purge scum.
- Heat oil, melt rock sugar on low to create a golden caramel.
- Add ribs and coat in the caramel for a beautiful reddish-brown color.
- Fry scallion, ginger, and star anise.
- Add heavy cooking wine, soy sauce, sugar, and Black Vinegar.
- Flood with hot water, cover, and simmer on low for 40-
- mins until meat falls off the bone.
- Open lid, blast on high to evaporate moisture.
- When the sauce turns syrupy and glazes the meat pitch-black, it's done. Dust with white sesame.
Learn more Spice, substitutes, tips
Key spices
Can be perfectly made with JP spareribs、black vinegar、and rock sugar
Substitutes at Japanese supermarkets
Medium
Pairing
White Rice / Pu'er Tea
Trivia
Grab the bone-in meat with chopsticks and scrape the meat off with your front teeth. The reduced black vinegar transforms into an astonishingly mellow, fruity umami. Sucking the meat around the bone is the best part.
Eating tips & etiquette
China, Shanghai (and Jiangsu/Zhejiang region)
Allergen
Pork, Soybeans, Wheat, Sesame