ย 
  • Just Like Moms

Suon Chua Ngot / Vietnamese Sweet & Sour Pork Ribs


๐—œ๐—ป๐—ด๐—ฟ๐—ฒ๐—ฑ๐—ถ๐—ฒ๐—ป๐˜๐˜€:

๐Ÿ”ธ 1 ยฝ - 2 lbs Pork Ribs

๐Ÿ”ธ 1 medium Shallot Bulb

๐Ÿ”ธ 4-5 cloves Garlic

๐Ÿ”ธ 1/2 cup Canola or Vegetable Oil


๐•„๐•’๐•ฃ๐•š๐•Ÿ๐•’๐•ฅ๐•–:

๐Ÿ”ธ 1/4 Onion Powder

๐Ÿ”ธ 1/4 Garlic Powder

๐Ÿ”ธ 1 Tbsp Oyster Sauce

๐Ÿ”ธ 1 Tbsp Soy Sauce

๐Ÿ”ธ 1 Tbsp Apple Cider Vinegar


๐•Š๐•จ๐•–๐•–๐•ฅ ๐•’๐•Ÿ๐•• ๐•Š๐• ๐•ฆ๐•ฃ ๐•Š๐•’๐•ฆ๐•”๐•–:

๐Ÿ”ธ 1/2 cup Hot Water

๐Ÿ”ธ 1 Tbsp Oyster Sauce

๐Ÿ”ธ 1 ยฝ Tbsp Apple Cider Vinegar

๐Ÿ”ธ 2 Tbsp Sugar


๐—œ๐—ป๐˜€๐˜๐—ฟ๐˜‚๐—ฐ๐˜๐—ถ๐—ผ๐—ป๐˜€:

1. Wash and pat dry the Pork Ribs. Cut into smaller pieces by cutting between each bone. Place it in a pot and season with Salt. Fill the pot with enough water to submerge the meat. Bring the pot to a boil. Once boiling, drain the Pork Ribs and wash away all the impurities.


2. Season meat with 1/4 tsp Onion Powder, 1/4 tsp Garlic Powder, 1 Tbsp Oyster Sauce, 1 Tbsp Soy Sauce, and 1 Tbsp Apple Cider Vinegar. Give it a mix and let it marinate for 30 minutes.


3. Mince Shallot and Garlic cloves.


4. Take out meat from the Marinate and set it aside.


5. To make the Sweet and Sour sauce, season the remaining Marinate with 1 Tbsp Oyster Sauce, 1 ยฝ Tbsp Apple Cider Vinegar, 2 Tbsp Sugar, and 1/2 cup Hot Water. Stir until the Sugar fully dissolves.


6. In a large wok on high heat, add 1/2 cup Canola or Vegetable Oil. Fry minced Shallot and Garlic until golden brown. Remove from the oil and set aside.


7. In the same wok, place Pork Ribs meat side down into the oil and fry for only a couple minutes until you get a nice golden brown color. Then flip the meat over and let it cook for 30 seconds.


8. Pour in the Sweet and Sour Sauce. Flip the Pork Ribs back to the meat facing down. Turn the heat down to medium and let it cook until the sauce has reduced by a third.


9. Turn the heat down to low and cover the wok with a lid. Simmer for 20 minutes to tenderize the meat. Remove the lid and crank up the heat to high to thicken the sauce to your liking.


10. Add some of the fried Shallot and Garlic and give it a final toss. Turn off heat and enjoy this with a warm bowl of Jasmine Rice!

12 views0 comments

Recent Posts

See All
ย 
ย