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 …