Sweet sour pork ribs suon xao chua ngot

Vietnamese sweet and sour pork spareribs (suon xao chua ngot) is dish I always looked forward lớn eating because it’s so finger licking good with the tartness of the tomatoes and just the right amount of sweetness contrasting the succulent pork ribs.

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Another reason was that extra pork ribs would also wind up in some sort of soup to complement the meal. While not evident in all of our posts since we feature one chiến thắng at a time, most Vietnamese family meals consists of a protein dish, a vegetable dish which could be pickled, along with jasmine rice and eaten family style–everyone had lớn sit at the table khổng lồ enjoy the meal.

The pork spare ribs would form the base for the a pickled mustard green và dill soup, a delicious classic to complement the meal.

Suon Xao Chua Ngot Sweet and Sour Pork SpareribsPrintable Recipe

1lb pork spare ribs bone in, cut into 1-1.5 inch pieces1 medium shallot, diced2 cloves garlic, minced2 ts fish sauce2 ts sugar3 medium ripe tomatoes, diced into small cubescornstarch mix: 1 ts cornstarch 2 tbs water, stir into a slurry1 ts trắng vinegar1 ts sugargreen onions, choppedthai chili, chopped (optional)cooking oilwater

Briefly marinade the spareribs with fish sauce, sugar, và garlic–a few minutes will do. In a large saute pan or wok on medium high, heat about 2 tbs of cooking oil and địa chỉ the shallots.

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When fragrant, địa chỉ the spare ribs & sear until edges are golden brown. Then địa chỉ enough water to lớn just cover the spareribs và cover lid & reduce heat khổng lồ medium low & allow to simmer for about 25-30 minutes. This will tenderize the ribs–the longer you simmer, the more tender. We like a bit of chewiness so we can gnaw it off the bone..