Sweet Sour Pork Ribs Suon Xao Chua Ngot Recipe

This sweet and tangy Suon Xao Chua Ngot recipe is an absolute game-changer for me because it effortlessly combines so many intense flavors that hit every craving I’ve got in one dish. Plus, there’s something unbeatable about the way those tender ribs melt in your mouth, perfectly complemented by that glossy, rich sauce—you just can’t help falling in love with every delicious bite!

The flavors in Sweet Sour Pork Ribs (Suon Xao Chua Ngot) are perfectly balanced. The rich, tender meat of the pork ribs combines with the tangy flavor of the rice vinegar and ketchup in a lip-smacking sauce that is delicious beyond words.

You could almost call it a barbecue sauce, as it has that kind of depth and flavor. But it also has a kind of brightness that makes the sauce bounce on your palate, thanks to the addition of sliced bell peppers that finish off this delightful dish.

Ingredients

Ribs from pigs: Offer abundant proteins and essential lipids.

Fish sauce: Contributes umami taste and saltiness.

Sweetness and balance of savory elements are provided by sugar.

Vinegar, rice: Contributes to the dish’s zippy, sour notes.

Ketchup: Sweet with a tomato base; adds acidity.

Soy sauce: Provides umami and depth.

Garlic: Provides pungent olfactory pleasure and a wealth of health benefits.

Bell peppers in red and green: Supply color, crunch, and vitamins.

Sesame seeds: Provide an abundance of nutty flavor and a delightfully crunchy texture.

Ingredient Quantities

• 2 lbs (900g) pork ribs, cut into 2-inch pieces
• 1/4 cup (60ml) fish sauce
• 3 tablespoons sugar
• 1/4 cup (60ml) rice vinegar
• 1/4 cup (60ml) ketchup
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 tablespoon vegetable oil
• 1/2 cup (120ml) water
• 1 tablespoon cornstarch mixed with 3 tablespoons water (slurry)
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 tablespoon sesame seeds
• Chopped green onions for garnish
• Cooked rice for serving

Instructions

1. In a big bowl, soak the pork ribs in fish sauce, sugar, rice vinegar, ketchup, soy sauce, oyster sauce, minced garlic, and finely chopped onion. Let the ribs bathe in this mixture for no less than half an hour.

2. In a large pan, over medium-high heat, heat the vegetable oil. Put the marinated ribs in the pan and sear them until they have browned on all sides.

3. Add the leftover marinade and water, and boil the mix. Turn down the heat, cover the pot, and simmer for 40 minutes. You want to use low heat so the ribs become tender instead of drying out.

4. Stir now and then, and ensure the ribs are cooking evenly. Really, just keep an eye on them. If it looks like the sauce is drying out, add in some more.

5. As the ribs cook, ready the bell peppers. Cut the red and green bell peppers into chunks.

6. When the ribs have become tender, place the bell pepper pieces into the pan. Give everything a good stir and cook for another 5-7 minutes. The ideal outcome is that the ribs are tender and the peppers are soft—but not overcooked—enough to hold their shape and color.

7. Combine the cornstarch slurry and stir it into the pan to thicken the sauce. Simmer for another 2-3 minutes until the sauce thickens to your preferred consistency.

8. In a small dry pan over medium heat for about 2 minutes, roast the sesame seeds, stirring frequently until they are golden brown and very aromatic. Remove from heat.

9. After the sauce has reached the desired consistency, shower the ribs with toasted sesame seeds. Stir gently to ensure even distribution.

10. Top the sweet-and-sour pork ribs with chopped green onions and serve them hot over rice. Enjoy your amazing Suon Xao Chua Ngot!

Equipment Needed

1. Large bowl
2. Large pan
3. Pot with lid
4. Knife
5. Cutting board
6. Stirring spoon
7. Measuring cups
8. Measuring spoons
9. Small dry pan

FAQ

• What type of pork ribs should I use?Either baby back ribs or spare ribs work for this recipe; they are tender and full of flavor when cooked.
• Can I substitute the fish sauce with something else?You can use soy sauce instead, but remember that fish sauce imparts an umami flavor that is unique to the dish.
• How long should I marinate the ribs?In this recipe, marinating is optional because the flavors are so strong. But for those who like an extra punch of flavor, consider these two alternatives: Marinate the ribs in fish sauce and garlic for 30 minutes before cooking them. Or reserve some of the marinade and brush it on the ribs while they cook.
• Can I make the dish less sweet?Certainly! For a less sweet version, cut the sugar by half. Make sure to taste the sauce and adjust sweetness levels as necessary.
• How do I ensure the ribs are tender?To ensure the best texture and flavor, simmer the ribs slowly in the sauce until they are tender.
• Is the cornstarch slurry necessary?The sauce achieves a glossy finish and thickens when cornstarch mixed with water is added. Omit it for a thinner sauce.
• What can I use as a garnish if I don’t have green onions?Cilantro or parsley can be used instead of traditional garnishes to give a dish that “just made” taste.

Substitutions and Variations

Ribs of pork: Can be swapped out for chicken drumsticks or beef short ribs.
Fish sauce can be replaced with soy sauce or a combination of soy sauce and Worcestershire sauce to obtain a similar umami flavor.
Rice vinegar can be replaced with apple cider vinegar or with white vinegar.
Ketchup can be substituted with a mixture of tomato paste and a bit of honey or sugar.
Oyster sauce: A substitute you can use is hoisin sauce, which will lend a sweetness to the dish.

Pro Tips

1. Marination Time While the recipe suggests marinating the ribs for at least 30 minutes, consider extending this time to 2-3 hours or even overnight in the refrigerator for more intense flavors.

2. Balancing Sourness and Sweetness Taste the sauce before adding it to the ribs. If it’s too sour or sweet for your preference, adjust it with additional sugar, vinegar, or soy sauce before cooking.

3. Browning for Extra Flavor Ensure the ribs are well browned on all sides in step 2. This Maillard reaction adds depth of flavor and enhances the overall taste of the dish.

4. Bell Pepper Texture Add the bell peppers towards the very end of cooking. They should be slightly crunchy to balance the soft texture of the ribs and provide a vibrant color contrast.

5. Thickening the Sauce Add the cornstarch slurry slowly while stirring continuously to avoid lumps, and adjust the thickness of the sauce to your desired consistency by adding more or less of the slurry or additional water if needed.