Sweet and sour pork ribs:
I've attempted this dish a few times before however in this instance it turned out really well.
Maybe because I put a bit more heart into making it this time ☺️
There were also a couple of improvements over my previous attempts
1. I caramelised the rock sugar to just the right deep red color
2. I didn't fry the pork for too long, just 3 minutes were enough, the end result was succulent and moist.
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