This is one Vietnamese dish that I can eat everyday! I love bone marrow, and I can’t get enough of the marrow from this braised pork. I prefer to mix some of the sauce with hot steamed rice. Drizzle a bit of sriracha sauce, add some fresh cucumber and let the magic happen.
1 lb pork spare ribs chopped into into 1.5-inch pieces
2 clove of garlic, minced
1 tsp minced shallot
1/2 tsp salt
1/2 tsp pepper
1 tsp chicken stock powder (or buoillon cube)
1 tbsp vegetable oil
1 tbsp sugar
1/2 cup coconut soda (use water if you can’t find these, but trust me, it is much better with coconut soda)
1 tbsp fish sauce
1. Boil the ribs in plain water for about 3 minutes to reduce the pork smell. Rinse and drain. Pat dry with a paper towel.
2. Mix ribs with garlic, shallot, salt, pepper, chicken stock powder. Let marinade for 30 minutes.
3. To make the caramel sauce, warm oil in a medium pan in medium heat. Add the sugar and gently turn the pan back and forth so the sugar coats the botton of the pan evenly. Do not stir. Monitor your sugar closely as it could burn and turn bitter.
4. After a few minutes, the sugar should become a golden caramel sauce. Add your marinated ribs to pan and coat it evenly with the sauce.
5. Stir fry until the ribs are cooked on the outside, or when they are no longer pink.
6. Add coconut soda and fish sauce. Bring to boil. Lower heat to medium low and simmer with lid on for 25 minutes.
7. Remove lid and simmer for another 25 minutes.
8. Serve with steamed rice. Can be eaten with fresh cucumber or tomatoes.