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Braised Pork Ribs with Pineapple (Sườn Kho Thơm)

By Anaïs Ca Dao van Manen

Braised Pork Ribs with Pineapple (Sườn Kho Thơm)
This dish needs a pineapple that’s ripe but still firm, balancing sweetness with acidity to create the sauce’s sweet and sour profile.

In Vietnam, back ribs are cut into smaller, chopstick-friendly pieces that can be eaten easily from bone to bowl, making them perfect for Braised Pork Ribs with Pineapple (Sườn Kho Thơm).

To serve, add the deseeded chilli and the spring onions (scallions), sprinkle with the black pepper

Makes 3-4 serves

Ingredients

  • 290 g/10 oz pineapple (½ pineapple), peeled
  • 1 tablespoon neutral oil
  • 25 g/1 oz shallots, chopped
  • 20 g/¾ oz garlic, chopped
  • 500 g/1 lb 2 oz baby back ribs, cut into 4-cm/1½-inch chunks
  • 1 tablespoon fish sauce
  • 10 g/¼ oz (2 teaspoons) Chilli and Lemongrass Oil
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 60 g/2¼ oz onion, sliced
  • ½ long buffalo chilli, deseeded (to finish)
  • 20 g/¾ oz spring onions (scallions), cut into 4-cm/1½-inch lengths (to finish)
  • ½ teaspoon black pepper to garnish

Method

  1. Halve the pineapple vertically, remove the core, and slice it into triangles.
  2. In a pan, heat the oil over a medium heat, then add the shallots and garlic and stir-fry for about 3 minutes until they start turning golden. Add the baby back ribs and stir-fry for 2 minutes. Add the fish sauce, chilli and lemongrass oil, sugar and salt, stirring everything together. Pour in 80 ml/2½ fl oz (⅓ cup) of water, cover the pan and let it simmer for 30 minutes.
  3. Add the pineapple slices to the pan and continue cooking for an additional 20 minutes. Add the onion and cook for another 30 seconds–1 minute, then remove from the heat.
  4. Add the deseeded chilli and the spring onions (scallions), sprinkle with the black pepper and serve

Recipe extract from by Anaïs Ca Dao van Manen. Food imagery credit: Pham Bich Phuong. Available now from www.phaidon.com

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