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Vietnamese Pork Ribs

5 from 2 reviews

Recipe adapted from The Food of Vietnam by Luke Nguyen

Ingredients

Instructions

  1. Prepare the marinade by mixing together the shallot, half the garlic, fish sauce, oyster sauce, sugar, salt and pepper.
  2. Separate the pork ribs and marinate them in the mixture for at least 20 minutes.
  3. Heat the oil in a saucepan until 180°C (350°F).
  4. Using chopsticks or tongs, remove the pork ribs from the marinade, shaking off any excess (but keep the marinade), and deep-fry the pork ribs in small batches until golden brown. Skim off any bits of caramelised shallots and garlic (which are not burnt) and save these to add colour to the sauce later.
  5. In a separate saucepan or wok, bring the coconut juice with the reserved marinade to the boil.
  6. Add the pork ribs and any caramelised bits, reduce the heat and simmer for 15-20 minutes until the liquid has reduced.
  7. There should be enough sauce for the meat to sit in, but they should not be completely submerged.
  8. Taste for seasoning (you may wish to add some water or more black pepper).
  9. Add the onion and remaining garlic, and cook for a further 5 minutes.
  10. Garnish with coriander and serve with steamed Jasmine rice.

Kitchen Notes

The pork ribs will need to be chopped into short lengths to make them quicker to cook and easier to eat, especially if you are eating them Vietnamese-style with chopsticks. Unless you are handy with a meat cleaver, it is best to ask your butcher to do this for you. For pork baby back ribs, I often just ask the butcher to cut a rack of ribs down the middle. For a rack of larger sized pork spare ribs, ask your butcher to cut them into 2 cm to 4 cm lengths (1 inch to 1.5 inches).

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition