Caramelized Sweet and Sour Pork Ribs (Suon Xao Chua Ngot)
Tender, bone-in pork ribs coated in a gorgeous ruby-red sweet and sour glaze made with real tomatoes, pineapple, and a whisper of fish sauce caramel. Unlike heavy, batter-dipped versions, this Vietnamese take lets the natural pork flavor shine through with a lighter, brighter sauce that clings to every rib.
Ingredients
- 1.5 lbs pork spare ribs, cut into individual riblets (ask your butcher)
- 2 medium tomatoes, cut into wedges
- 1 cup fresh pineapple chunks
- 1 small onion, cut into wedges
+ 12 more ingredients
Instructions
Season the riblets with 1 tablespoon fish sauce, half the minced garlic, and black pepper. Let sit for 15 minutes.
Bring a pot of water to a boil. Blanch the ribs for 5 minutes to remove impurities, then drain and pat dry.
Heat oil in a large wok or skillet over high heat. Add the blanched ribs and sear on all sides until golden brown, about 5-6 minutes total. Remove and set aside.
In the same wok, add the remaining garlic and onion wedges. Stir-fry for 1 minute until fragrant.
Add tomato wedges and cook until they start to break down, about 2 minutes. Stir in ketchup, remaining fish sauce, soy sauce, sugar, and rice vinegar.
Return the ribs to the wok. Add half a cup of water, cover, and simmer on medium-low for 20 minutes until the ribs are tender and cooked through.
Uncover, add pineapple chunks and bell pepper, and increase heat to high. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Drizzle in the cornstarch slurry while stirring. Cook for 1 more minute until the sauce thickens and coats the ribs in a glossy glaze.
Garnish with sliced scallions and sesame seeds. Serve hot over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI