pork riblets simmered in caramel sauce
Pork Riblets Simmered in Caramel Sauce (Suon Kho - Vietnamese) Source: Los Angeles Times - February 6, 2002 Traditionally, the riblets were grilled over charcoal to sear in the fla...
Ingredients
- 2poundmeaty pork spareribs, cut crosswise through
- 1/3cupminced, grated or puréed yellow onion (about 1/2 small onion
- 1tablespoongranulated sugar
- 3/4teaspoonfreshly ground pepper
- 1/4cupfish sauce, divided
- 1/4cupcaramel sauce (in this section)
- 1green onion, green top only, chopped
- 4servings
Directions
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Pork Riblets Simmered in Caramel Sauce (Suon Kho - Vietnamese) Source: Los Angeles Times - February 6, 2002 Traditionally, the riblets were
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Ask a butcher to cut the ribs, as this is not an easy home project
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To remove the fat, the ribs may be prepared a day ahead and refrigerated
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The congealed fat can be easily lifted off the surface
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2 pounds meaty pork spareribs, cut crosswise through the bone into 2-inch-wide strips 1/3 cup minced, grated or puréed yellow onion (about 1
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Combine the onion, sugar, pepper and 2 tablespoons of the fish sauce in a bowl
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Add the riblets, cover with plastic wrap and marinate in the refrigerator for at least 2 hours or overnight
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If necessary, adjust your broiler rack so that the ribs will cook as close to the flame as possible