Sweet and sour pork ribs is a famous Shanghai dish that is intended as an appetizer and served cold.
The ribs are lightly marinated and coated with cornstarch, then deep fried quickly to get a crispy surface without cooking through.
The sweet and sour sauce is quickly cooked and reduced in hot oil. In the end, the ribs are added back for a quick stir fry.
To preserve the culture, atmosphere, and – most importantly – the flavors of Taiwan’s once-ubiquitous veterans’ villages.