Sườn Xào Chua Ngọt with Pineapple and Bell Peppers
80% chuẩn vị · Vietnamese-inspired
A vibrant and flavorful variation of Sườn Xào Chua Ngọt, incorporating the sweetness of pineapple chunks and the colorful crunch of bell peppers for added texture and visual appeal.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Pork ribs (cut into 1.5-inch pieces)800g
- Garlic3 cloves
- Shallots1
- Fish sauce2 tbsp
- Sugar2 tbsp
- Rice vinegar2 tbsp
- Tomato paste1 tbsp
- Water1/4 cup
- Pineapple chunks1 cup
- Red bell pepper1/2
- Green bell pepper1/2
- Vegetable oil2 tbsp
- Mint leavesfor garnish
- Saltto taste
- Black pepperto taste
Các bước
- 1
Season pork ribs with salt and pepper. Marinate for 15 minutes.
- 2
Mince garlic and shallots. Cut bell peppers into bite-sized pieces. Drain pineapple chunks.
- 3
Heat vegetable oil in a wok or large skillet over medium-high heat. Sear the pork ribs until browned. Remove and set aside.
- 4
In the same wok, sauté garlic and shallots until fragrant.
- 5
Add fish sauce, sugar, rice vinegar, tomato paste, and water. Stir to combine and bring to a simmer.
- 6
Add the seared ribs, pineapple chunks, and bell pepper pieces to the wok. Stir well to coat everything in the sauce.
- 7
Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until ribs are tender and sauce has thickened slightly.
- 8
Stir occasionally. Adjust seasoning if necessary.
- 9
Garnish with fresh mint leaves and serve hot.
