Tangcu Paigu

Tangcu paigu (糖醋排骨) is China's beloved sweet and sour pork ribs, featuring tender ribs glazed in a glossy, ruby-colored sauce that balances sweet and tangy flavors perfectly.

The secret lies in the sauce ratio: sugar to vinegar (ideally Chinese Black Vinegar) should be approximately 12:10 by weight, with more sugar than vinegar to prevent overwhelming sourness. Traditional recipes use rock sugar for its deeper caramel notes and superior gloss.

For best results, double-fry the ribs—first for 2 minutes, then reheat the oil and fry again for 30 seconds until golden brown. This creates the characteristic crispy exterior while keeping the interior tender. If deep-frying seems daunting, pan-frying works too, though with less dramatic texture contrast.

Pre-boil ribs for 15 minutes with ginger and Shaoxing wine to remove impurities and partially cook them. The final sauce should coat the ribs with a lustrous, syrup-like consistency. Garnish with sesame seeds and scallions for authentic presentation.