Thai Sweet and Sour Pork

Gather the ingredients.

Chop ribs into 2-3 inch segments and place in a bowl. Make the marinade and pour over the ribs. Toss well to coat. Set in the refrigerator to marinate while you prepare the other ingredients.

Warm a wok or large frying pan over medium-high heat. Add 1 to 2 tablespoons oil and swirl around, then add the shallot, garlic, and ginger. Stir-fry 1 minute to release the fragrance.

Add the sweet & sour sauce ingredients—except the lime leaves and cornstarch-water. Stir and bring to a boil.

Add the marinated pork plus the lime leaf strips and mushrooms. Stir well. Reduce heat to medium or medium-low (so pork is gently simmering). Cover and simmer 10-12 minutes, stirring occasionally.

Add the bell pepper and snow peas, stirring them in. Simmer 3-4 more minutes, or until vegetables have softened but still retain their color, and the pork is cooked.

Add the baby bok choy and cornstarch-water mixture. Stir well. The sauce will thicken in 1-2 minutes, which is just long enough to cook the bok choy (you want it still crisp).

Reduce heat to low and taste-test, adding more fish sauce for more salt/flavor, or more sugar if you prefer it sweeter. Top with the fresh coriander and serve with plain rice, Sticky Rice, or Coconut Rice.