How to make Vietnamese Caramelized Pork Spare Ribs (Suon Ram Man)

By Vicky Pham · 75 min

Ingredients

Instructions

1. Cut the pork ribs into bite-sized pieces. If cleaning them, bring a small pot of water with 1 teaspoon of salt to a boil, add the ribs and blanch for 8 minutes, until scum rises. Drain, then rinse well under cold running water.
2. In a bowl, combine the ribs with the shallot, garlic, bouillon powder, fish sauce, black pepper and 1 tablespoon of the sugar. Leave for 10 minutes.
3. Put 2 tablespoons of sugar in a medium pot over medium-high heat and stir with a wooden spoon until it turns dark amber. Quickly add the marinated pork along with its juices and stir to coat. Lumps of sugar will melt back in the heat.
4. Add the coconut soda and water and bring to a boil. Cover, leaving the lid slightly off-centre, and reduce to medium-low. Braise for 30 to 40 minutes, tossing the pork now and then.
5. Remove the lid and simmer on low until the liquid has evaporated and the pork is coated in a shiny glaze.
6. Top with the green onion, if using, and serve.

Summarized from Vicky Pham's video. Watch it for the details.

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