Pork Ribs Simmered in Caramel-Fish Sauce
Sườn ram Mặn
Ingredients
1kg meaty pork spare ribs, cut crosswise through the bone into long strips.
4 shallots, finely chopped
3 garlic cloves, finely minced
1 tsp white pepper
½ tsp five-spice powder
2 tsp sea salt
1 tbsp vegetable oil
300ml water
2 tsp ketchup
Caramelization
3 tbsp sugar
Roughly 160ml water
4-5 tbsp Vietnamese fish sauce
Method
1. In a large bowl, combine shallot, garlic, white pepper, five-spice powder, salt, and oil and mix well. Add ribs and toss to coat evenly. Marinate for 2 hours.
2. For caramelization, in a deep pan or claypot, over medium-heat add sugar and 160ml water and bring to boil. Caramelize sugar until golden colour. Add ribs, marinade juice and fish sauce. Toss well and let it simmer for 3-5 minutes, or until the ribs are a gorgeous golden brown. Add 300ml water and bring to a boil, uncovered, over medium-high heat. Use a spoon to skim and discard any scum that rises to the surface and lower the heat to a simmer. Add ketchup. Cover partially and cook for 20 minutes, rotating the ribs occasionally to ensure that they cook evenly. Uncover and continue simmering for 10-15 minutes till the ribs are tender and the sauce is reduced and thickened.
3. Adjust the taste, add extra fish sauce or sugar to create a deeper savoury flavour, or water to lighten it. Sprinkle with spring onion and fresh herbs and serve.
