Authentic Vietnamese Suon Ram (with no PIneapple)

Ingredients

• 1 lb pork spare ribs chopped into 2-inch pieces
• 2 cloves of garlic, minced
• 1 tsp minced shallot
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp chicken stock powder (or bouillon cube)
• 1 tbsp vegetable oil
• 1 tbsp sugar
• 1/2 cup coconut water (use soda if you can’t find these)
• 1 tbsp fish sauce

Instructions

1. 1

   The first step would be to blanch the...: The first step would be to blanch the short ribs in boiling water for 3 minutes. This step is done to remove impurities and smell from the pork.

2. 2

   Next, mix the chicken stock powder, shallot, garlic,...: Next, mix the chicken stock powder, shallot, garlic, salt, and pepper with the ribs. Let it marinate for at least 30 minutes.

3. 3

   Move on to making the caramel sauce. Heat...: Move on to making the caramel sauce. Heat some oil on a pan in medium heat. Then, pour the sugar into the pan and move it back and forth in a gentle motion without stirring.

4. 4

   Keep an eye on the sugar and make...: Keep an eye on the sugar and make sure it doesn't burn. When the sauce turns into a golden caramel, add the marinated short ribs to the pan and evenly coat it with the pan sauce.

5. 5

   Keep stir-frying till the meat is cooked on...: Keep stir-frying till the meat is cooked on the outside. Go ahead and add the coconut water and fish sauce before allowing it to boil and then simmer for 25 minutes.

6. 6

   Serve with jasmine rice.