Vietnamese Caramelised Pork Ribs – a Fingerlicking Treat
These caramelised pork ribs are another amazing example of how Asian cuisine combines sweet and salty ingredients to perfection!
Food preparation is important to Asian people and making a feast and the best of every meal is important.
How to make Asian Caramelised pork ribs?
The savoury caramel is easily prepared with only coconut water and palm sugar, which both add fragrance to the dish, and are healthier options than refined sugar. The marinade helps to caramelise the ribs during braising. If ribs are unavailable, then substitute with cubes of boneless pork shoulder.
Also read how to make sticky Chinese pork ribs with hoisin glaze
Vietnamese Caramelised Pork Ribs
These caramelised pork ribs are another amazing example of how Asian cuisine combines sweet and salty ingredients to perfection!
EQUIPMENT (click pictures for details)
Ingredients
- 500 gr pork spare ribs riblets
- 1 tsp salt
- 200 ml coconut water
- 2 tbsp palm sugar
For the marinade
- 1-2 pcs minced shallots
- 3 pcs minced garlic cloves
- 1 tbsp minced fresh ginger
- 1-2 tbsp fish sauce
- ½ tsp crushed peppercorn mignonette
- 1 tbsp palm sugar
For the garnish
- 1 sliced spring onion
- 1 Steamed white rice
Instructions
Blanch the pork riblets
- Place the pork riblets in a large pot with salted water and boil for 5 minutes.Drain the ribs and rinse with cold water to remove any clogged impurities that may remain.
Prepare the marinade
- Combine all ingredients for the marinade, toss the pork riblets with the marinade, and keep to one side for 30 minutes.
Cook the pork riblets
- Stir 2 tablespoons of palm sugar into a pan with 2 tablespoons of water over a medium high heat until the sugar dissolves and you obtain an amber colour.
- Add the marinated pork into the pan and stir evenly to coat the riblets with the caramel.
- Pour in the coconut water and bring to the boil, cover with a lid and simmer for 45 minutes.
- Remove the lid and continue cooking until the liquid completely evaporates and glazes the riblets with a dark shiny caramel.
- Arrange the caramelised pork riblets on a plate with a sprinkle of ground pepper and spring onions on top.
Notes
- You can marinade the pork and keep it in the refrigerator overnight.
- The coconut water brings a natural sweetness.
Nutrition for 1 portion
Calories: 848kcalCarbohydrates: 36gProtein: 41gFat: 59gCholesterol: 200mgSodium: 2217mgFiber: 2gSugar: 15gVitamin A: 61IUVitamin C: 4mgCalcium: 79mgIron: 3mg
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