Ingredients
400 g pork spare ribs, 25 g toasted sesame seeds, 150 g fresh stock (or broth).
Seasonings
500 g (about 1 lb) vegetable oil, 100 g (about 1/2 cup) sugar, 50 g (about 1/4 cup) vinegar, 10 g each of cooking wine, ginger, scallion, and sesame oil, 2 g each of salt and Sichuan peppercorns.
Instructions
1. Cut the pork ribs into 5 cm (about 2-inch) sections, blanch them in boiling water, then drain and place in a steaming bowl. Add salt, Sichuan peppercorns, Shaoxing wine, ginger, scallions, and fresh broth, then steam until the meat easily separates from the bones. Remove the ribs.
2. Heat oil in a wok over high heat to 180°C (350°F), deep-fry the ribs until golden brown, then remove and drain. Heat fresh vegetable oil, stir-fry the sugar to make a caramel, add fresh stock, return the ribs to the wok with white sugar, and simmer over low heat until the sauce thickens. Just as the liquid is almost dry, add vinegar, and cook until the oil separates and the ribs glisten. Drizzle with sesame oil, transfer to a plate to cool, sprinkle with sesame seeds, and toss to combine. This dish is glossy red, dry yet succulent, with a rich, mellow sweet-and-sour flavor.