Vietnamese Fried Pork Spare Ribs (Suon Heo

Chien)
Serves 3-5

INGREDIENTS

● 2 lbs pork spare ribs (thin ribs; have butcher cut into long strips, perpendicular to
bones; then cut into bite-pieces between bones at home)
● 1 tablespoon chicken or mushroom bouillon stock powder
● 2 tablespoons sea salt (divided)
● 1 tablespoon granulated white sugar
● 1 teaspoon garlic powder
● 1/4 teaspoon ground black pepper
● 1 teaspoon baking soda (meat tenderizer)
● 2 tablespoons vegetable oil
● 1/4 cup water
● 1 scallion/green onion (optional; slice thin)

INSTRUCTIONS

1. Clean the pork by giving it a good rub down with 1 tablespoon salt. This helps get
rid of any foul pork smell and surface residue. Rinse the spare ribs under cold
running water to wash off salt then drain dry.
2. In a medium-size bowl, marinate pork spare ribs with chicken/mushroom bouillon
stock powder, remaining salt, sugar, garlic powder, ground black pepper and
baking soda for at least 30 minutes.
3. In a large skillet with a lid, heat vegetable oil on medium high. Pan fry spare ribs
until golden brown on all sides (about 4-6 minutes).
4. Add a splash of water (¼ cup), cover skillet with a lid and cook for 5-7 minutes
until tender. Remove lid and continue to pan-fry until excess moisture is gone.
5. Garnish with sliced green onion/scallion and serve.