Vietnamese Caramelised Pork Ribs

🧂 Ingredients

• 500 gr pork spare ribs

  riblets
• 1 tsp salt
• 200 ml coconut water
• 2 tbsp palm sugar
• 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
• 1 sliced spring onion
• 1 Steamed white rice

Instructions

• 1 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.
• 2 Combine all ingredients for the marinade, toss the pork riblets with the
  marinade, and keep to one side for 30 minutes.
• 3 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.
• 4 Add the marinated pork into the pan and stir evenly to coat the riblets with the
  caramel.
• 5 Pour in the coconut water and bring to the boil, cover with a lid and simmer for
  45 minutes.
• 6 Remove the lid and continue cooking until the liquid completely evaporates and
  glazes the riblets with a dark shiny caramel.
• 7 Arrange the caramelised pork riblets on a plate with a sprinkle of ground pepper
  and spring onions on top.

Nutrition Info