Suon Xao Chua Ngot (Sweet and Sour Pork Ribs)
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Ingredients
- 800 g pork ribs
- 225 g tinned pineapple chunks in juice
- 1 red pepper, sliced
- 1 green pepper, sliced
- 3 tbsp tomato ketchup
- 2 tbsp rice vinegar
- 1 tbsp caster sugar
- 1 tbsp fish sauce
- 320 g jasmine rice
Nutrition (per serving)
- Calories
- 897 kcal
- Protein
- 41 g
- Carbohydrate
- 79.7 g
- of which sugars
- 16.1 g
- Fat
- 44.9 g
- of which saturates
- 16.3 g
- Fibre
- 3.1 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the jasmine rice according to the pack.
- 2
Boil the pork ribs in water for 25 minutes until almost tender, then drain.
- 3
Fry the ribs in a little oil for 5 minutes until browned on all sides.
- 4
Add the peppers and stir-fry for 2 minutes, then stir in the pineapple chunks and juice, ketchup, rice vinegar, sugar and fish sauce.
- 5
Simmer for 10 minutes until the ribs are cooked through with no pink remaining and the sauce has thickened and turned glossy.
- 6
Serve with the rice.
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