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Sweet & sour pork belly ribs from the Hunan province


  • Put the ribs in a large heavy-bottomed pot, cover well with water and bring to the boil.
  • Turn the heat down and add 4 slices fresh ginger, that have been smashed a little, with the spring onions, Chinese wine and the salt. Stir and simmer for about 25 mins, skimming the foam off the top as you do so. Remove the pork, drain very well, and then strain and retain the broth.
  • Put the sugar in a wok (or deep pan) with 2 cups of the retained cooking liquid, the soy, Chinese black vinegar, sesame oil and 2 tbsp shredded fresh ginger. Bring to the boil, continually whisking to dissolve the sugar.
  • At the same time, heat the peanut oil in a deep fryer (or deep heavy-bottomed pot) to 180°C. Then fry the pork, in batches, for about 3 mins until caramelised and tender.
  • Then add the ribs to the sauce, turn the heat down and simmer until the liquid has formed a glaze.
  • Serve the ribs on a bed of steamed rice with plenty of the sauce and spring onions sprinkled on top.


  • 1 kg pork belly ribs (or strips), cut in 4 crossways, bone and all
  • 2 large knobs fresh ginger
  • 4 spring (green) onions, cleaned & smashed
  • 1 tbsp Chinese wine (or dry sherry)
  • 1 tspn sea salt
  • 1 cup white sugar
  • 4 tbsp soy sauce
  • 1 tbsp Chinese black or rice wine vinegar
  • 2 tspn sesame oil
  • peanut or vegetable oil for frying
  • 2-3 spring (green) onions, shredded

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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