Travers de porc aigres-doux à la vietnamienne (Sườn xào chua ngọt)

Ingrédients

• 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

Préparation

1. 1

   If choosing to finish cooking in the oven, preheat your oven to 375°F (190℃). If you prefer to use the stove top from start to finish, no need to preheat the oven. Gather and prep all ingredients.

2. 2

   Place an ovenproof sauté pan over medium to medium-high heat. Add some cooking oil once the pan is hot. Toss pork ribs with salt, then add them in single layer and sear until lightly browned. You may need to work in batches. Set aside.

3. 3

   If there is a lot of oil in the pan, pour it out leaving just enough to lightly coat the bottom. Lower the heat to medium and then add shallot, garlic and sauté briefly until fragrant. Add tomatoes and sauté for 1-2 minutes or until tomatoes start releasing juice.

4. 4

   Add seared pork ribs to the pan and give everything a stir. Sprinkle five spice powder and toss with the ribs.

5. 5

   Add vinegar, honey, water, fish sauce, oyster sauce and some black pepper. Increase heat to medium high, stir to combine everything and bring to a boil. Adjust the amount of water so that the liquid should be almost enough to cover the ribs.

6. 6

   If using the oven, put the pan in the oven and cook for 30-40 minutes, or until ribs are tender and coated with the thickened sauce. Give it a stir every 15 minutes, and before finishing cooking 5-10 minutes, taste the ribs and the sauce and adjust seasonings to your liking.

7. 7

   Instead of putting the pan in the oven, you can simmer it on the stovetop until ribs are tender and coated with the thickened sauce. Give it a stir every 15 minutes, and before finishing cooking 5-10 minutes, taste the ribs and the sauce and adjust seasonings to your liking.

8. 8

   Sprinkle more black pepper on top and serve hot with rice. You can garnish it with some chopped scallions, cilantro and/or toasted sesame seeds if desired.