All right, this is not the sweet and sour pork they sell in the Chinese restaurants in U.S. It is more a traditional Chinese way using dark rice vinegar and sugar to create the sour and sweet taste. I learned this from my mom. 🙂

1. Get the pork ribs (the ones that are already cut into 1 inch width, not the full rack….) then cut them into 1 inch squares. (If you can get the fresh/never frozen ones, the taste will be better)
2. You can marinate them using wine and soy source. I didn’t do it this time. Usually it is a good idea to marinate though.
3. Heat up some vegetable oils in your frying pan. Keep the fire on medium-high. When it is sizzling hot, put the pork in.
4. Stir the pork until the surface is lightly golden.
5. Add about 1/4 cup dark rice wine (you should immediately smell that nice meaty smell, Ah~~) and some soy source. I used 3/4 light soy source and 1/4 dark soy source. And please, get the Chinese soy source if you want a Chinese taste.
6. Add a little water. Turn the fire on low to cook the pork until they are about done.
7. Add sugar (about 1/6 cup) and vinegar (about 1/6 cup) now. If you add the vinegar too early, it will evaporate and you won’t get the nice smell and taste. If you add the sugar too early, it might make your pork stick to the pan. Now, you just need to keep stirring the pork until the juice gets thicker and almost disappears. This is very important. It is how you can get that nice glaze over the meat. Also, the meat can absorb all the flavor that way.
8. Get your favorite pair of chop sticks and some rice and ENJOY!