Name: Sweet Sour Pineapple Pork Ribs Soup
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 2
Ingredients: 2 tablespoons of vegetable oil; 2 cloves garlic, chopped; 2 lbs (900 gram) of pork riblets, cut to chunks; 2 tablespoons of fresh or frozen minced lemon grass; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 1 small canned chunk pineapple or ½ fresh pineapple, cut chunks; 2 Kaffir lime leaf; 5 cups of water; 2 stalks taro, peeled and sliced; 2 cups of bean sprouts; 1 tomato, sliced; 1 tablespoon of Knorr tamarind powder; 2 tablespoons of fish sauce; 2 tablespoons of sugar; A handful of chopped fresh rice paddy herb, and saw leaf herb; 2 chopped fresh chili pepper, or to your taste(option)

Sweet Sour Pineapple Pork Ribs Soup

Sweet, sour, and spicy, the Khmer Sweet Sour Pineapple Pork Ribs Soup is a delectable culinary delight that stands out in South East Asian cuisine. This beloved recipe showcases a harmonious blend of flavors and textures, making it a popular choice among food enthusiasts. The ingredients for this dish include 2 tablespoons of vegetable oil, 2 cloves of chopped garlic, 2 pounds of pork riblets cut into chunks, 2 tablespoons of minced lemon grass, salt, black pepper, a small canned chunk of pineapple or half a fresh pineapple cut into chunks, 2 Kaffir lime leaves, 5 cups of water, sliced taro, bean sprouts, sliced tomato, Knorr tamarind powder, fish sauce, sugar, a handful of chopped fresh rice paddy herb and saw leaf herb, and optional chopped fresh chili pepper for added heat.

To begin the cooking process, the oil and garlic are sautéed until the garlic achieves a light brown color. The toasted garlic is then removed and set aside. The pork riblets, lemon grass, salt, and black pepper are added to the soup pot and stirred well. Following this, pineapple, Kaffir lime leaf, and water are introduced, and the mixture is cooked until the pork riblets reach a tender consistency. Taro stalks, bean sprouts, and tomato are added to enhance the texture and freshness of the soup.

The soup is seasoned with tamarind powder, sugar, and fish sauce, creating a well-balanced flavor profile. Before serving, the dish is garnished with fresh herbs, chili pepper, and the previously toasted garlic. The completed Sweet Sour Pineapple Pork Ribs Soup is best enjoyed hot with a side of rice, offering a delightful taste of Khmer cuisine with its enticing interplay of sweet, sour, and spicy elements.

Ingredients

2 tablespoons of vegetable oil
2 cloves garlic, chopped
2 lbs (900 gram) of pork riblets, cut to chunks
2 tablespoons of fresh or frozen minced lemon grass
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 small canned chunk pineapple or ½ fresh pineapple, cut chunks
2 Kaffir lime leaf
5 cups of water
2 stalks taro, peeled and sliced
2 cups of bean sprouts
1 tomato, sliced
1 tablespoon of Knorr tamarind powder
2 tablespoons of fish sauce
2 tablespoons of sugar
A handful of chopped fresh rice paddy herb, and saw leaf herb
2 chopped fresh chili pepper, or to your taste(option)

Directions to make Sweet Sour Pineapple Pork Ribs Soup

Pre-heat a soup pot, add oil and garlic when it hot.
Saute’ garlic till light brown color then removed only toasted garlic and set it a side.
Put pork riblets, lemon grass, salt and black pepper in to soup pot, stirs well.
Add pineapple, kaffir lime leaf and water, and cook till pork riblets tender.
Add taro stalks, bean sprouts and tomato.
Seasoning soup with tamarind powder, sugar and fish sauce, stirs well.
Top with fresh herbs, chili pepper and roasted garlic before serve.

Serve hot with rice.

Enjoy it