_{This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, but as a passionate cook I only recommend things I actually use and love 🙂}

Sweet vinegar pork ribs are a classic, and this version might just be the best I’ve ever whipped up! Sometimes, the most delicious culinary adventures happen when you’re improvising. In this case, I found myself without the traditional Chinese Chinkiang vinegar. Instead of giving up, I did a little ‘fusion cooking’ and reached for balsamic vinegar. The result? A surprisingly delightful twist on a beloved Shanghainese dish!

The secret ingredient for max flavour

There’s one special step that truly elevates these ribs: a splash of Shaoxing rice wine right at the very end of cooking. The trick is to add a tablespoon of the wine and then immediately turn off the heat. This prevents the wine from evaporating completely, ensuring its flavour fully infuses the dish. It’s a small detail that makes a big difference, adding an aromatic depth to the sticky ribs.

Don’t sweat the hard-to-find ingredients

Cooking authentic Chinese food doesn’t mean you need to scour specialty stores for every single ingredient. While some specific ingredients can be harder to find, many are quite accessible.

For instance, Shaoxing rice wine is surprisingly easy to find. Most major supermarkets in the UK, like Tesco, Waitrose, and M&S, often carry their own brands, and it’s readily available on Amazon of course.

As for the Chinkiang vinegar, which is traditionally used in sweet vinegar pork ribs, don’t worry if you can’t find it. My experiment with balsamic vinegar proved to be a fantastic substitute, delivering a similar sweet and tangy profile that complements the pork beautifully. So, feel free to adapt and experiment – sometimes the best dishes come from unexpected pairings!

p.s. If you’re not a fan of pork, you can use chicken thigh for this recipe. It’ll work just fine!

Ingredients

300g pork ribs or pork belly slices
3 tbsp balsamic vinegar
3 tbsp granulated sugar
1 tbsp soy sauce
1 tbsp Shaoxing rice wine

Marinade

1 tbsp soy sauce
1 tbsp Shaoxing rice wine
Pinch of salt
Pinch of pepper
1.5 tbsp cornflour or plain flour

Method

1. Pat dry the spare ribs and marinate for at least 30 minutes. If using pork belly slices, cut into smaller pieces before marinating.
2. Shallow fry the pork on medium heat until golden brown. This will take about 8-10 minutes, depending on the size and thickness of your meat.
3. Remove the pork from the oil and put them back in the hot pan.
4. Add balsamic vinegar, sugar and soy sauce, and cook over medium-high heat until the sauce thickens. Taste and add more balsamic vinegar or sugar to adjust to your taste.
5. When the sweet vinegar sauce thickens, add 1 tbsp of Shaoxing wine. Turn off the heat, stir, and serve.

Did you try this recipe? Share with me in the comments below!

Janice xx

You can also join my email list to get all the new recipes in your inbox 🙂