Cooking session with Chef Dorsey - ​​Sweet and Sour Pork Riblets

Learn about the complexity and regionality of sweet & sour sauce with Chef Jenny Dorsey while she demonstrates a Shanghai-style sweet & sour using black vinegar and rock sugar. During this session, Chef Dorsey will discuss the importance of taking an anthropological lens to food to understand why certain food cultures have emerged the way they have.

To Bring/Important Notes

  • 2lbs pork riblets or rib tips 
  • ¼ cup fermented black beans, finely chopped 
  • 1.5” knub ginger, peeled, minced  
  • 6 cloves garlic, peeled, minced
  • 3 Tbsp light soy sauce 
  • 2 Tbsp Yondu (optional – can substitute more soy sauce) 
  • 2 Tbsp Shaoxing wine  
  • 2 Tbsp mirin 
  • 2 cups unsalted chicken, pork, or vegetable stock  
  • 9 medium scallions, stemmed, chopped
  • 8 cloves garlic, peeled, sliced
  • 1 (2-inch) piece fresh ginger, peeled, sliced
  • 1/4 cup chopped fresh cilantro, chopped
  • 2 tablespoons neutral oil, such as vegetable or canola
  • 2 tablespoons Shaoxing wine
  • 3/4 cup light soy sauce
  • 3/4 cup black vinegar
  • 3 tablespoons granulated sugar, or 50 grams rock sugar
  • 1/4 cup broth from above
  • 1 tablespoon cornstarch
  • 2 teaspoons toasted sesame oil


Friday 10:30 AM - 12:00 PM

Secure your spot now.

 Add To My Workshops


  • Jenny Dorsey

    Chef Jenny Dorsey is a professional chef, food writer, speaker, and social entrepreneur based in Los Angeles. She uses food to express the full range of human emotions and social commentary about the world around us. Jenny describes her mission as using culinary arts as a platform to evoke introspection, empathy, and real emotion. You can read more about her on her website.