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Vegan Sweet & Sour Pork Ribs

Updated: 2 days ago


  • 300g Vincent vegan pork ribs

  • 4 oz pineapple (a few pieces)

  • 1 oz red bell pepper (a few pieces)

  • 1 oz yellow bell pepper (a few pieces)

  • 1 oz green bell pepper (a few pieces)

  • corn oil (for frying)


  • 1/4 cup of ketchup

  • 1/4 cup of water

  • 1/4 cup of sugar

  • 1/4 cup of vinegar

  • 2 tbsp of plum sauce optional

  • 1 tbsp of corn starch

  • 3/4 tsp of salt or to taste

Cooking instructions:

  1. Heat the oil to 350 degrees Fahrenheit. Deep fry vegan pork ribs twice. By frying it twice, the crispy layer will last longer, especially when you coat it with the sauce.

  2. Set it aside. Let’s make the sweet and sour sauce: 1/4 cup of ketchup, 1/4 cup of vinegar, 1/4 cup of sugar, 1/4 cup of water, 2 tbsp of plum sauce, 1 tbsp of corn starch and 3/4 tsp of salt (or to taste).

  3. Cook it on medium heat. Keep stirring it in case it sticks to the bottom. Once it is bubbling, turn the heat to low, just let it cook until it feels sticky but still flowing easily.

  4. Now, let’s stir fry all the vegetables. Heat up your wok. Add in 1 tbsp of oil,

  5. Add in the colorful bell peppers and pineapple. Stir it for around 3 minutes and then add in the vegan pork ribs and sauce. Coat it nicely.

  6. You are done. You can serve this with rice.

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