Thịt Kho (Vietnamese Caramelized Pork Ribs)
Thịt Kho (Vietnamese Caramelized Pork Ribs)
Ingredients
For Cleaning the Pork
- as needed water
- as needed salt
For the Marinade
- 2 pounds pork ribs, or riblets
- 1 shallot, minced
- 2 tablespoons garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon coconut sugar
- 2 tablespoons fish sauce
For the Caramel
- 2 tablespoons avocado oil
- 2 tablespoons coconut sugar
Additional Ingredients
- 22.2 fluid ounces coconut water, (from two 11.1 fl oz bottles)
- 1 tablespoon fish sauce
- as needed scallion, chopped, for garnish
- as needed Thai chilies, chopped, optional, for garnish
Instructions
- 1
Clean the pork ribs: Submerge the pork ribs or riblets in a bowl of water with a generous pinch of salt. Let them soak for 10 to 15 minutes. This helps to draw out impurities. After soaking, rinse the ribs thoroughly under cold running water, drain them well, and pat them completely dry with paper towels.
⏱️ 15 min
- 2
Marinate the pork: In a large bowl, combine the cleaned and dried pork ribs with the minced shallot, minced garlic, black pepper, 1 tablespoon of coconut sugar, and 2 tablespoons of fish sauce. Mix well to ensure all the ribs are evenly coated. Cover the bowl and let the ribs marinate for at least 20 to 30 minutes at room temperature, or longer in the refrigerator for deeper flavor.
⏱️ 25 min
- 3
Prepare the caramel: Place a wok or large skillet over medium-low heat. Add the avocado oil and 2 tablespoons of coconut sugar to the pan before the heat is fully on. Cook, stirring occasionally, until the sugar melts and begins to caramelize. Initially, it may look rubbery, but continue cooking until it transforms into a dark, tar-like caramel. Be careful not to burn it.
⏱️ 8 min
- 4
Sear the ribs: Carefully add the marinated pork ribs to the hot caramel in the wok or skillet. Cook for 3 to 5 minutes, turning the ribs frequently, until no pink color remains on the exterior of the pork.
⏱️ 4 min
- 5
Simmer the ribs: Pour in the coconut water and add the remaining 1 tablespoon of fish sauce. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the wok or skillet and let it cook for 30 minutes. During this time, occasionally skim off any foam or impurities that rise to the surface.
⏱️ 30 min
- 6
Reduce the sauce and finish: After 30 minutes of simmering, uncover the wok or skillet and increase the heat to high. Continue to cook for another 5 to 10 minutes, stirring occasionally, until the sauce has reduced and thickened to your desired consistency, coating the ribs beautifully. Garnish with chopped scallions and optional chopped Thai chilies before serving.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Thịt Kho (Vietnamese Caramelized Pork Ribs)
For Cleaning the Pork
- as needed water
- as needed salt
For the Marinade
- 2 pounds pork ribs, or riblets
- 1 shallot, minced
- 2 tablespoons garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon coconut sugar
- 2 tablespoons fish sauce
For the Caramel
- 2 tablespoons avocado oil
- 2 tablespoons coconut sugar
Additional Ingredients
- 22.2 fluid ounces coconut water, (from two 11.1 fl oz bottles)
- 1 tablespoon fish sauce
- as needed scallion, chopped, for garnish
- as needed Thai chilies, chopped, optional, for garnish
Instructions
- 1
Clean the pork ribs: Submerge the pork ribs or riblets in a bowl of water with a generous pinch of salt. Let them soak for 10 to 15 minutes. This helps to draw out impurities. After soaking, rinse the ribs thoroughly under cold running water, drain them well, and pat them completely dry with paper towels.
⏱️ 15 min - 2
Marinate the pork: In a large bowl, combine the cleaned and dried pork ribs with the minced shallot, minced garlic, black pepper, 1 tablespoon of coconut sugar, and 2 tablespoons of fish sauce. Mix well to ensure all the ribs are evenly coated. Cover the bowl and let the ribs marinate for at least 20 to 30 minutes at room temperature, or longer in the refrigerator for deeper flavor.
⏱️ 25 min - 3
Prepare the caramel: Place a wok or large skillet over medium-low heat. Add the avocado oil and 2 tablespoons of coconut sugar to the pan before the heat is fully on. Cook, stirring occasionally, until the sugar melts and begins to caramelize. Initially, it may look rubbery, but continue cooking until it transforms into a dark, tar-like caramel. Be careful not to burn it.
⏱️ 8 min - 4
Sear the ribs: Carefully add the marinated pork ribs to the hot caramel in the wok or skillet. Cook for 3 to 5 minutes, turning the ribs frequently, until no pink color remains on the exterior of the pork.
⏱️ 4 min - 5
Simmer the ribs: Pour in the coconut water and add the remaining 1 tablespoon of fish sauce. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the wok or skillet and let it cook for 30 minutes. During this time, occasionally skim off any foam or impurities that rise to the surface.
⏱️ 30 min - 6
Reduce the sauce and finish: After 30 minutes of simmering, uncover the wok or skillet and increase the heat to high. Continue to cook for another 5 to 10 minutes, stirring occasionally, until the sauce has reduced and thickened to your desired consistency, coating the ribs beautifully. Garnish with chopped scallions and optional chopped Thai chilies before serving.
⏱️ 8 min