Changzhou Sweet and Sour Pork Ribs

Changzhou Sweet and Sour Pork Ribs

Changzhou sweet and sour pork ribs are recognized as an intangible cultural heritage of Changzhou City.

　　Sweet and sour pork ribs are a traditional dish from the Changzhou area and also a well-known local specialty. It is said that the cooking technique for sweet and sour pork ribs has a history of over a hundred years. In the early 20th century, it also became a signature dish at Ma Fuxing Noodle Restaurant in Changzhou. Over time, Changzhou sweet and sour pork ribs have become a favorite dish for festive banquets and home entertaining among the locals.

　　The main ingredients and seasonings used in making Changzhou sweet and sour pork ribs include: pork spare ribs, Shaoxing rice wine, tomato ketchup, oyster sauce, rock sugar, balsamic vinegar, and an appropriate amount of chicken broth.

　　The main cooking process for Changzhou sweet and sour pork ribs includes: 1. Cutting the ribs: Cut selected pork spare ribs into small pieces measuring 2.5 cm by 3.5 cm; 2. Marinating with soy sauce and rice wine: Place the rib pieces in a container and mix with an appropriate amount of soy sauce and rice wine; 3. Stir-frying, flipping, scooping, and deep-frying: Add oil to the wok, heat until the rib pieces are 70% cooked, flip them using a strainer, then scoop them out and deep-fry them in oil until golden red. Remove and set aside; 4. High heat heating, mixing seasonings and adding broth: Pour in an appropriate amount of oil, heat over high heat, then add a small amount of chopped scallions and minced ginger. Add the fried ribs, and gradually put in rice wine, soy sauce, tomato ketchup, oyster sauce, rock sugar, white sugar, and chicken broth. Bring to a boil, then simmer over low heat for 20 minutes; 5. Reducing the sauce and adding vinegar over high heat: Simmer while drizzling oil. Then ladle the sauce over the ribs, add an appropriate amount of balsamic vinegar and sesame oil, and serve on a plate.

　　Changzhou sweet and sour pork ribs have tender meat, a bright and glossy reddish color, thick and rich sauce, and a perfectly balanced sweet and sour taste, making them very popular among diners in the Jiangnan region. The dish is rich in nutrients such as ossein, collagen, calcium phosphate, vitamins, and fat. Pork provides heme iron (organic iron) and cysteine, which helps improve iron absorption and can help alleviate iron-deficiency anemia. The “sweet and sour” flavor is unique to the Jiangnan region and differs significantly from that of northern China. Sweetness benefits the spleen and stomach, and nourishes the skin; acidity benefits the liver and gallbladder, and nourishes tendons and ligaments. When pork is combined with vinegar, calcium acetate is formed, which is more easily absorbed and utilized by the body. Therefore, sweet and sour pork ribs can effectively improve the nutritional absorption rate of the dish and are especially suitable for supplementing calcium for the elderly and children who suffer from blood deficiency, yin deficiency, or poor appetite.

　　Over the past hundred years, from its origin to development, the taste of Changzhou sweet and sour pork ribs has not remained static. Instead, it has evolved and improved along with changes in people’s dietary habits and preferences over time. Some traditional techniques and cooking methods have also changed. For example, at the original Ma Fuxing Noodle Restaurant, before cooking the sweet and sour pork ribs, the selected spare ribs were marinated for several hours with a mixture of curing salt to enhance the flavor. Due to hygiene concerns, this has now been changed to marinating with soy sauce and rice wine. Overall, the origin, improvement, and development history of Changzhou sweet and sour pork ribs provide significant reference value and insight for studying the culinary history of the Jiangnan region.