Sweet and Sour Pork Ribs is a staple in all Vietnamese homes, a perfect family meal loved by kids and perfect enjoyed with simple steamed white rice. The meaty yet slightly tenacious ribs, combined with the sour taste of lime juice and the sweetness from sugar and honey, make this dish perfect for a humid but rainy Summer day. Every Viet mum has a different way to flavour her dish, our secret tip is to use plenty of perfectly balanced lime juice and honey to create a moreish sweet and sour sauce that will make you want to return for more… and more… and more…

 

Ingredients (for 2)

500g Pork Ribs (blanched, chopped)

 

Marinated spices:

1/8 tsp Garlic Powder (can be substituted with ½ tsp of minced garlic)

1/8 tsp Onion Powder (can be substituted with ½ tsp of minced shallot)

½ tbsp Lime Juice (can be substituted with white or apple cider vinegar)

½ tbsp Oyster Sauce

½ tbsp Fish Sauce

 

Sweet and sour sauce:

1 tbsp Minced Shallots

½ tbsp Minced Garlic

1 tbsp Sugar

½ tbsp of Honey

2/3 tbsp Lime Juice (or Vinegar)

½ tbsp Oyster Sauce

150ml Water

½ cup Vegetable Oil

 

Method

  1. Marinate the already chopped and blanched pork ribs with the spices for 15 to 20 minutes.
  2. Heat a heavy, deep pan and pour in oil. Stir fry the pork ribs until slightly golden. This will give the pork ribs its special crispiness.
  3. Add the minced garlic and minced shallots in the pan, stir until caramelised.
  4. Pour in the mixed sweet and sour sauce in the pan alongside with 150ml of water. Stir until sauce is incorporated.
  5. Cook over a medium heat for five minutes then lower the heat and simmer for 15 minutes or until the sauce has thickened, stirring frequently.
  6. Once the sauce reaches the desirable thickness, remove pan from heat.

 

We love this dish with simple white rice and pickled veg, it’s a perfect classic comfort meal, best enjoyed on a leisurely weekend!

Contact us

To find out how our approach can help you - drop us a line on 020 3301 5305 or send us the form below with some basic information and we’ll be in touch to discuss the finer details.