Authentic Vietnamese Suon Ram (with no PIneapple)
Delicious caramelized spare ribs that has a sweet and sour flavor that goes well with jasmine rice.
- Prep time
- 30 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 lb pork spare ribs chopped into 2-inch pieces
- 2 cloves of garlic, minced
- 1 teaspoon minced shallot
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon chicken stock powder (or bouillon cube)
- 1 tablespoon vegetable oil
- 1 tablespoon sugar
- 1/2 cup coconut water (use soda if you can’t find these)
- 1 tablespoon fish sauce
Instructions
- 1
The first step would be to blanch the short ribs in boiling water for 3 minutes. This step is done to remove impurities and smell from the pork.
- 2
Next, mix the chicken stock powder, shallot, garlic, salt, and pepper with the ribs. Let it marinate for at least 30 minutes.
- 3
Move on to making the caramel sauce. Heat some oil on a pan in medium heat. Then, pour the sugar into the pan and move it back and forth in a gentle motion without stirring.
- 4
Keep an eye on the sugar and make sure it doesn't burn. When the sauce turns into a golden caramel, add the marinated short ribs to the pan and evenly coat it with the pan sauce.
- 5
Keep stir-frying till the meat is cooked on the outside. Go ahead and add the coconut water and fish sauce before allowing it to boil and then simmer for 25 minutes.
- 6
Serve with jasmine rice.