Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)

Vietnamese Caramelized Pork Spareribs (Suon Khia)

Vietnamese Caramelized Pork Spareribs (Suon Khia)

Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)is a classic Vietnamese side dish. Without it (or a similar side dish), a Vietnamese home-cooked meal is incomplete. In this dish, the pork spare rib is slowly braised in coconut juice until fall-of-the-bone tender. The liquid is then cooked off at the end, reducing to a sweet and savory glaze. I enjoyed this dish very much as a child. Because pork spare rib was a luxury item back then, we didn't have this dish too often. When we did, we savored the dish by gnawing on the bones and licking our fingers clean. Now, when no one's looking, let's be honest, I do the same. Video recipe dnd written recipe below. Happy cooking.

Traditional Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)

How to make Vietnamese Caramelized Pork Spare Ribs (Suon Ram Man) https://www.youtube.com/watch?v=oSlJbay4g3I How to make Vietnamese Caramelized Pork Spare Ribs (Suon Ram Man) https://img.youtube.com/vi/oSlJbay4g3I/mqdefault.jpg 2017-09-30

Traditional Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)

Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man) is a classic Vietnamese side dish. In this dish, the pork spare rib is slowly braised in coconut juice until fall-of-the-bone tender. The liquid is then cooked off at the end, reducing to a sweet and savory glaze.

Ingredients

Instructions

  1. Cut the strips of ribs into bite-size pieces.
  2. Clean the pork (optonal): Fill a small pot with water (enough to cover the spareribs when added). Add salt. Bring the water to a boil. Add pork ribs and blanch the pork for 2-3 minutes. This will remove the impurities and off-smell of pork. Drain the ribs in a colander and rinse thoroughly under cold running water.
  3. Marinate the pork with shallot, garlic, bouillon powder, fish sauce, black pepper and sugar. Let the pork marinate at least 15 minutes (overnight in fridge for best results).
  4. Add 2 tablespoons of sugar directly into a medium size pot over medium high heat. Stir with a wooden spoon to prevent burning. The sugar will caramelize, turning a dark amber color. Once this happens, quickly and carefully add the marinated pork (and all the marinade juices) into the pot and stir evenly to get the amber color onto the pork. The caramelized sugar may start to clump. Do not worry. The heat will dissolve the clumps of sugar back into the pot.
  5. Add coconut soda or water and bring the pot to a boil.
  6. Cover the pot with a lid (a little off-center to allow for steam to escape), turn the heat to the lowest setting and let it simmer for 30 minutes. Toss the pork for even cooking at the half way mark. Remove the lid and continue to simmer on low until the liquid evaporate off leaving a shiny glaze on the pork.
  7. Garnish with green onion and a sprinkle of ground black pepper.

Nutrition Facts

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