Aged vinegar, rice vinegar or balsamic vinegar, with moderate and soft acidity and strong and long-lasting aroma, is suitable for making sweet and sour pork. White vinegar is acidic and astringent, and its aroma is not strong enough to make sweet and sour pork.

Generally, vinegar is added once before the ribs are put into the pot, and then cooked and put out of the pot, but in fact, the sweet and sour pork made in this way is not sour enough, because the vinegar is evaporated. So if you want the sweet and sour ribs to be sweet and sour enough, you should add a little more vinegar before you take them out of the pot so that the vinegar flavor is stronger.

The ratio of sugar and vinegar is 1:2. To make sweet and sour pork delicious, it is important to master the golden ratio of sweet and sour sauce. Generally speaking, the ratio of sugar and vinegar is 1:2 is the best. But this ratio is not fixed, because everyone's taste is different, so it is best to try the flavor in the sweet and sour sauce to collect the juice, if it is acidic, then add the right amount of rock sugar, if it is sweet, then add the right amount of vinegar.