Strawberry Spareribs

Why people make this dish

Strawberries and spareribs might sound like an unusual pairing, but Nourilo swears by it. The sweet-sour combination creates a sticky, fragrant glaze that makes the pork irresistible — even for people who have been unwell and lost their appetite. In traditional food-therapy thinking, strawberries are valued for their ability to support healthy digestion and moisten the lungs, while pork ribs add nourishing substance. Together they are thought to be particularly helpful for those recovering from illness, with poor nutrition, or simply in need of something a little comforting. If you can get your hands on Japanese or Korean strawberries when in season, their natural sweetness makes an especially delicious sauce.

Method

1. Wash and slice the strawberries. Wash the ribs, pat dry, and marinate in light soy sauce and a little cornstarch for 1 hour.
2. Heat oil in a wok. Just before adding the ribs, dust them once more with cornstarch. Deep-fry until golden and cooked through, then drain on paper towels.
3. Leave a small amount of oil in the wok. Stir-fry the minced ginger, garlic, and shallot until fragrant.
4. Add the sliced strawberries and the sauce ingredients (vinegar, sugar, salt, jam, and water). Simmer for about 3 minutes.
5. Return the ribs to the wok and toss everything together until the sauce thickens and coats the ribs. Serve immediately.

Nourilo’s Tips

If you prefer to skip the jam, you can make a fresh strawberry sauce instead — simply double the amount of strawberries, add a little extra sugar, and cook for about 10 minutes until the fruit has broken down into a sauce. This gives a purer, more vibrant flavour.