S’ung xa-ni chrouk char manor .
( Stir-fry pork riblets with pineapple. )

Stir-fry pork riblets with pineapple and celery is delicious. Back home, this Khmer Krom recipe can serves as appetizer (mahope sar) or with rice.

• Ingredients :
  • ½ Cup water
  • 1 Tablespoon corn starch
  • 1 Tablespoon soy sauce
  • 1 Tablespoon fish sauce
  • ½ Tablespoon sugar
  • 2 Tablespoons vegetable oil
  • 2 Cloves garlic, minced
  • 1 lb Pork riblets, cut an inch in length
  • ¼ Teaspoon salt
  • ¼ Teaspoon black pepper
  • ½ Cup water
  • ½ Fresh pineapple, sliced
  • 1 Stalks celery, sliced
  • 2 Stalks green onion, chopped
• Procedures :
  In a small bowl, mix ½ cup water with cornstarch, soy sauce, fish sauce and sugar, mix wells and set a side.
  Pre-heat a skillet or wok.
  When skillet is hot, add oil, garlic and pork riblets, stirs.
  Add salt, black pepper and ½ cup water, covered skillet with lid and cook till pork riblets tender, removed lid.
  Add pineapple, celery and green onion, stirs well.
  Pour prepared sauce over and stir wells till sauce thicken.
  Serve hot.