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.

Required supplies are listed below: 

• 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

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