How to Make Vietnamese Sweet & Sour Pork Ribs

To prepare a delightful Vietnamese dish of sweet and sour pork ribs, begin by gathering your ingredients: approximately 1 kilogram of pork ribs, 2 tablespoons of vegetable oil, 4 cloves of garlic (finely chopped), and a thumb-sized piece of ginger (sliced). For the sweet and sour marinade, you’ll need 4 tablespoons of fish sauce, 2 tablespoons of sugar, 3 tablespoons of tamarind paste (or a substitute like vinegar), and 100ml of water.

Start by blanching the pork ribs in boiling water for about 5 minutes to remove impurities. Drain and then pat them dry. In a large pan, heat the vegetable oil over medium-high heat and sauté the garlic and ginger until fragrant. Next, add the pork ribs, searing them until they’re browned on all sides.

In a separate bowl, mix the fish sauce, sugar, tamarind paste, and water. Pour this sauce over the ribs, ensuring they are well coated. Cover the pan and simmer on a low heat for about 30 minutes, stirring occasionally. Once the ribs are tender, remove the lid and raise the heat to thicken the sauce slightly, allowing it to cling beautifully to the meat.

Serve your sweet and sour pork ribs hot, garnished with fresh coriander and sliced chillies for a vibrant finish. Enjoy them with steamed rice to soak up the delicious sauce—a true taste of Vietnam on your plate!