Sweet and Sour Pork Ribs｜糖醋排骨

There’s something so comforting about Sweet and Sour Pork Ribs - it’s tangy, savory, and just the right amount of sweet. This classic dish is surprisingly simple to make and perfect for sharing with family or friends. With the richness of soy sauce, the tang of vinegar, and the subtle sweetness from dried plums, it’s a flavor-packed dish that never fails to impress. Whether you’re having it on its own or paired with a bowl of rice, it’s always a satisfying treat.

糖醋排骨是一道讓人回味無窮的經典家常菜，酸甜鹹香的滋味總能讓人食指大動。這道菜不僅做法簡單，還非常適合和家人或朋友分享。醬油的濃郁、醋的酸爽，再搭配話梅帶來的微甜，層次豐富，回味無窮。無論單吃還是配上一碗米飯，這道菜絕對是桌上最受歡迎的一道佳餚！

Ingredients｜原材料：

500g pork ribs (parboiled) | 排骨 500克（提前用水焯熟）
1.5 tbsp soy sauce | 生抽 1.5湯匙
3 tbsp vinegar | 香醋 3湯匙
2 tbsp cooking wine | 料酒 2湯匙
3 dried plums | 話梅 3顆
30g erythritol (or other sugar substitute) | 赤藓糖醇 30克
3 slices ginger | 薑片 3片
1 tsp toasted sesame seeds | 熟白芝麻 1茶匙
400ml water | 清水 400毫升

Preparation｜做法：

1. Mix the Sauce｜調製料汁
In a bowl, combine soy sauce, vinegar, cooking wine, erythritol, dried plums, ginger slices, and water. Stir well. | 在碗中混合生抽、香醋、料酒、赤藓糖醇、話梅、薑片和清水，攪拌均勻。

2. Heat a small amount of oil in a pan over medium heat. Add the parboiled ribs and pan-fry until golden on all sides, flipping occasionally. | 鍋中倒入少許油，用中火加熱，放入焯熟的排骨，煎至两面金黃，適當翻面。

3. Toss in the ginger slices and continue frying for a minute to enhance the flavor. | 加入薑片，繼續煎一會兒以增加香氣。

4. Pour the sauce mixture over the ribs and turn the heat to high. Bring to a boil, then cover the pan, reduce to low heat, and simmer for 30 minutes. | 將調好的料汁倒入鍋中，轉大火煮開後蓋上蓋子，轉小火焖煮30分鐘。

5. After 30 minutes, remove the lid and turn the heat to high. Allow the sauce to reduce, stirring occasionally. Once thickened, sprinkle with sesame seeds and mix well. Turn off the heat and garnish with chopped green onions if desired. | 30分鐘後打開蓋子，轉大火收汁，並適時攪拌。當汁水變得濃稠時，撒入白芝麻攪拌均勻，關火後可撒上蔥花裝飾。

Tips｜小貼士：

1. Dried plums add a sweet, tangy, and slightly salty note that elevates the dish. | 話梅的加入可以增加甜、酸、鹹三種風味的層次，讓這道菜更為出彩。