Vietnamese Sweet and Sour Pork Ribs (Suon xao Chua Ngọt)

Sweet and sour ribs is in meal rotation of many families in Northern Vietnam. The savory sweet and sour sauce makes it so delicious and addictive that no matter how much you have eaten, you still want more. The Vietnamese name is “sườn xào chua ngọt” (or just “sườn chua ngọt” for short). From my observation, this dish isn’t popular in the South.

So each Vietnamese family has their own version of sweet and sour pork ribs. Many families that I know often use tomatoes and vinegar as the main ingredients for the sauce.

I used to think that was the only way to cook this dish until I was invited to dinner at my friend’s house in Ninh Binh. Her mom used tamarind to make the sweet and sour sauce and it was absolutely delicious. And in case you don’t know, Ninh Binh is the beautiful province where they recently filmed the Kong: Skull Island movie. Anyway, today I will share with you the most popular version, which is also what I’m most familiar with.

• cooking oil
• 2.5 lbs meaty pork ribs, cut into 2-inch long sections
• 1/2 teaspoon salt
• 3 tablespoons minced shallots
• 2 tablespoons minced garlic
• 4 small tomatoes, sliced into thin wedges (about 10-12 oz)
• 2 1/4 teaspoons five-spice powder
• 1/2 cup rice vinegar (or apple cider vinegar)
• 1/4 cup plus 1 tablespoon honey (to taste)
• 1/2 – 2/3 cup water
• 3 tablespoons fish sauce
• 1 tablespoon oyster sauce
• black pepper