Sticky Pork Ribs in Chilli Caramel similar to those from Longrain.
This recipe is from Gourmet Traveller.
Prep time 20 mins
Cook time 1 1/2 hrs
Serves 4
270 g caster sugar
120 ml water
80 ml (1/3 c) fish sauce
5 red shallots, thinly sliced
3 small red chillies, thinly sliced or to taste plus extra to serve
2 garlic cloves, finely chopped
1 kg pork ribs, separated into double rib pieces
Juice of 2 limes
30 ml rice vinegar
Vietnamese mint, coriander, bean sprouts, fried shallots to serve
Steamed jasmine rice, to serve
Stir sugar and 60 ml water in a large frying pan over medium-high heat until sugar dissolves, then bring to the boil and cook, swirling pan so it colours evenly, until dark caramel (4-5 mins).
Carefully add another 60 ml water, then fish sauce (Be careful, hot caramel will spit) and simmer for another minute to infuse flavours. Add shallot, chilli and garlic, simmer until starting to soften (2-3 mins), then add ribs and cook, turning occasionally, until glazed all over (4-5 mins).
Reduce heat to the lowest possible and simmer for 1 hour or till tender.
Stir in lime juice and rice vinegar and serve scattered with herbs, sprouts and chilli.
(I did not have the herbs, sprouts and chilli, but it still tasted fantastic!)
Enjoy!
