Kyoto-style Pork Ribs

Kyoto-style Pork Ribs

　　So the first time I saw this dish called "Kyoto Ribs," I actually wondered for a moment if it was Japanese food—because of the word "Kyoto," my mind instantly jumped to the Kyoto Protocol...   Of course, I eventually figured out it’s actually a Beijing dish. This "Kyoto" refers to our own "Kyoto," haha.

　　     Today’s version of "Kyoto-style Pork Ribs" is something I learned from a chef in the magazine "Beita Kitchen." But mainly, I focused on learning how to make the "Kyoto sauce." I didn’t follow the recipe exactly because during the cooking process, I made a few adjustments based on my own cooking habits.

　　     The chef fries the ribs, but I’ve always found "dealing with oil used for frying" kind of a hassle—reusing it isn’t very healthy, and throwing it away feels a bit wasteful... So I stuck with my usual method: pan-frying. I cook the ribs slowly over low heat—it takes patience, but I feel the ribs come out even more flavorful this way！