Tag: Vietnamese
Caramelized Pork Riblets
Caramelized Pork Riblets
Caramelized pork ribs is a classic Vietnamese dish. It is fairly simple to make. I decided to use pork riblets, since they are $1.99lb. You can use spare ribs or baby back as well. Make sure to cut them in-between the bones to help speed up the cooking process.One of the most important steps in making the ribs is to blanch them for a couple of minutes before marinating. If this step is skipped, your ribs will have a layer of scum film over them. I’ve noticed this step is used in pretty much all Asian cuisine when braising pork ribs. This gives the pork a “cleaner” taste and presentation.
Servings: 2
Ingredients
- 2 lbs pork riblets
- 1 large shallot minced
- 3 garlic cloves minced
- 1 tbsp pork boullion
- 2 tbsp fish sauce
- 1 tsp black pepper
- 3 tbsp sugar
- 1 cup coconut water
- 1 green onion chopped
Instructions
- Cut the pork riblets into individual bite sized pieces in-between the bone.
- Place the riblets into a pot of boiling water for 3 minutes. This will allow the scum and other impurities to float to the top.
- Drain the riblets and run under cold water, individually washing each riblets of any scum film.
- In a large bowl, mix together the shallots, garlic, pork bouillon, fish sauce, black pepper, and 1 tbsp of sugar.
- Add in the riblets, among sure they are evenly coated with the marinade. Marinate for at least 2 hours, preferably overnight.
- In a large sauce pan over medium heat, add 2 tbsp of sugar.
- Constantly stir the sugar until it starts to caramelize. Make sure it doesn’t burn.
- Stir in the marinated riblets with all of the juices and marinade. Add 1 cup of coconut water.
- Bring to a boil. Cover. Reduce the heat to low. Simmer for 30 minutes.
- After the 30 minutes is up, uncover the sauce pan and simmer for at least another 20 minutes, allowing the sauce to thicken. Garnish with green onion.
- Enjoy with a side of chili oil stir fried rice noodles.
Pork Belly braised in Coconut Water
Pork Belly braised in Coconut Water
Yes, I have an obsession with pork belly. This is a great Vietnamese dish that is very simple to make. This dish is very similar to a Thai dish one of my old roommates used to make, but pork shoulder was used instead of pork belly. I must admit, I think drinking coconut water is pretty gross. But when used as a braising liquid for pork belly, it is something magical when commingling with pork fat. I also love how the hard boiled eggs absorb some of the braising liquid, giving it a nice dark color.
Servings: 2
Ingredients
- 1 lb sliced pork belly 1″ pieces
- 4 hard boiled eggs
- 3 shallots sliced
- 4 garlic cloves minced
- 4 dried chilies
- 2 cups coconut water
- 2 tsp dark soy sauce
- 5 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable or canola oil
- 1 bunch green onions chopped
Instructions
- In a large sauté pan over medium high heat, add the cooking oil. Sauté the shallots and garlic for 2 minutes.
- Add in the pieces of pork belly. Brown on both sides.
- Add in the coconut water, dark soy sauce, fish sauce, dried chilies, and brown sugar. Bring to a boil.
- Once boiling, add the hard boiled eggs. Cover. Reduce the heat to low. Simmer for 90 minutes to 2 hours.
- The last 5 minutes of cooking, turn up the heat to medium high to help thicken the sauce. Add in the green onions.
- Before serving, remove the eggs and slice in half.
- Serve with steamed rice.
