This Chinese classic is based on a recipe in 177milkstreet. It will serve 4 and takes about 1.5 hours, including some marinading time. It was very good and did not involve deep frying.
1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces
4 Tbs. sugar, divided
3 Tbs. soy sauce, divided
½ tsp. salt, divided
1.25 tsp. black pepper, divided
½ cup unseasoned rice vinegar
¼ cup apple jelly (I substituted apricot preserves)
2 Tbs. ketchup
¼ cup cornstarch
¼ cup neutral vegetable oil
1.5 cups fresh pineapple in 1-inch pieces
1 small red onion, cut in 1-inch pieces
1 medium bell pepper, cut in 1-inch pieces (I used yellow)
In a medium bowl put the pork, 1 Tbs. sugar, 1 Tbs. soy sauce, ¼ tsp. salt, and ¾ tsp. black pepper. Mix well to coat and marinade on the counter for 20 minutes.
In a small bowl mix together the remaining 3 Tbs. sugar, 2 Tbs. soy sauce, ¼ tsp. salt, and ½ tsp. black pepper, as well as the rice vinegar, apple jelly, ketchup, and cornstarch.
When ready to cook, sprinkle the cornstarch on the pork and mix well to coat the pieces. In a large skillet, heat the oil over high heat until almost smoking. Cook the pork in 2 batches, each batch in a single layer in the pan. Cook each batch for 1 minute without stirring, and then for another 5-7 minutes stirring occasionally. When done, put each cooked batch in a bowl or plate.
Check that there is about a Tbs. of oil in the skillet, adding or subtracting oil as needed. Add the pineapple, onions, and bell pepper in a single layer. Cook over high heat for about 2 minutes, stirring occasionally. When cooked put the pineapple, onions, and bell pepper in a separate bowl from the meat.
Add the bowl of sauce ingredients and turn the heat down to medium. Scrape the bottom of the pan. Cook, stirring frequently, until a thick and syrupy sauce is formed, about 5-7 minutes.
Return the pork to the skillet and stir into the sauce, coating each piece thoroughly. Cook for about 2 minutes. Add the pineapple, onion, and bell pepper to the pan and stir them into the sauce, coating each piece thoroughly as well. Heat for another 2 minutes or so. Check seasoning and serve with rice.
I tried this last night, and it was a huge hit! I saw the recipe on Milk Street — thank you for posting your version here. Two things I noticed. The ingredients list calls for ketchup, but the instructions didn’t say where it goes! So, I put it into the sauce. Also cornstarch — should say divided, because I think some goes into the sauce and some goes on the pork. All in all a great dish. My butcher didn’t have country ribs so I used tenderloin. Delish!
Thanks for helping me correct the recipe to include ketchup in the sauce ingredients. I rechecked the original recipe on the cornstarch, it is only in the sauce. I know that sometimes cornstarch is also used to coat the meat prior to stir-frying it, but not in this case. If you put some to coat the meat and you think it turned out well, please let me know.