Friday, 3 May 2013

Peking Style Jing Dou Spare Ribs

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Apparently this dish is a must-have during the Chinese New Year meals, but I don't remember ever seeing this dish in our family CNY dinners :P  I read in some Chinese cookbooks that this dish is considered auspicious. 

Well, auspicious or not, it is a very tasty and appetizing dish, guaranteed to have you eating extra bowls of steam rice with it :) 

It is quite similar to the proverbial Sweet and Sour Pork and even Marmite Pork, but with a more intense and pungent flavour from the use of black vinegar, and also a more smoky aroma.  Sounds yums doesn't it. 

It is also pretty easy to prepare, the only possible messy bit is the deep frying part.  I strongly recommend you do not omit this step, as the batter allows the thick sauce to coat the ribs beautifully, thus making it all the more enjoyable.

This dish is usually served sans vegetables, but I added some for extra nutrients, color and crunch.

Peking Style Jing Dou Spare Ribs
Serves 2

  • 250g pork ribs, blanched (you can also choose to use tenderloin strips or even soft ribs)
  • 1 small tomato, diced
  • 1/4 green capsicum, diced
  • 1/2 egg, beaten
  • 1 tbspn corn flour
  • 1 tsp chinese cooking wine
  • 1/2 tsp salt
  • 1/2 tsp sesame oil
  • 1/8 tsp five spice powder
  • 3 tbspn tomato ketchup
  • 1 tbspn hoisin sauce
  • 1 tbspn black vinegar
  • 2 tsp Worchestershire sauce or Maggi Seasoning 
  • 3 tbspn sugar
  • 3 tbspn water
  • Pinch of salt and pepper

1.  Blanch the ribs in hot boiling water for one minute, drain and set aside.

2.  Mix all the batter ingredients together and add the ribs.  Coat well and let marinade for about 10min.

3.  Pour enough oil into a heavy based stainless steel saucepan and heat until bubbles come out of a wooden chopstick.  Gently drop the ribs into the hot oil and fry until cooked and golden. Drain on absorbent paper and set aside.

4.  Mix all the ingredients for the sauce into the same pan and bring to a gentle boil.  Add the chopped tomatoes and capsicum, give it a quick stir.  Adjust the taste and pour over the meat.  Serve immediately with steam rice.

A sprinkling of toasted sesame seeds would be nice - which i forgot!


  1. These ribs look really delicious!

  2. Hi Esther, I know how this dish tastes. It's really yummy cos' I've cooked this many times. Yours looks good with pork ribs. I've tried using the sauce for salads. Yummy.

  3. Yum, yum! Can i come over for dinner? :)

  4. The crispy pork ribs on its own look wonderful :D Very appetizing indeed !

  5. This One of my favorite dish.Your spare ribs looks very inviting!!!!!

  6. The pork looks so delicious at every step. If I make that, I might not have a finished product to present.

  7. Wow Esther! I think the ribs will taste good even without the sauce! Yum!

  8. Yum! Yum! Esther, I have hesitated cooking ribs this way because I am afraid that it will not be tender. Your dish looks really delicious and I want to try it too :)

  9. Wow, this looks fantastic. Your photos are so enticing, I want to run to the market and get the ingredients to make this right now!

  10. My family will love this pork ribs! We had lunch at Chinese restaurant today and we had different but similar spare ribs. Yours look even tastier!


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