Thom Khem | Lao Caramelized Braised Pork Stew

Ingredients

• 2 tbsp vegetable oil
• 1/2 cup sugar
• 2 tbsp garlic (4 cloves), minced
• 2 tbsp ginger, minced
• 3 slices Slices of ginger
• 1.5 pound spare ribs, 2 inch slices
• 2 cup water
• 1 tsp msg
• 1 tbsp seasoning sauce
• 3 tbsp fish sauce
• 1 tbsp sweet soy sauce
• 6 hard boiled eggs

Instructions

1. 1

   In a large pot with water, add the eggs with at least 1 inch above the egg. Place it on a burner and cook on high. Once it comes to a rolling boil, add a lid on top, turn off the heat, and let it sit for 15 minutes. Place the eggs in an ice bath for 5 minutes then peel.

2. 2

   Parboil the spare ribs for 5 mins then drain

3. 3

   Heat the oil then add sugar and caramelize until golden

4. 4

   Add minced garlic and ginger and cook for 1-2 mins

5. 5

   Dice up pork belly in quarter inch slices and add to the pot

6. 6

   Add the water and mix then the sauces and mix and bring to a boil

7. 7

   Cover and let it simmer on low for 15 minutes

8. 8

   Add the hard boil eggs and toss lightly to cover then cover for another 15 mins on low.