Recipe by cvucvu1
"My quick home version of one of my favorite recipes. Serve with jasmine rice."
Watch video tips and tricks
pork spareribs, cut into 1-inch pieces
green onions, cut in 2-inch lengths
green chile pepper, chopped
ground black pepper
shallots, finely chopped
salt to taste
Asian (toasted) sesame oil
green onion, thinly sliced and separated into rings
my husband is from vietnam and taught me how to prepare this recipe. Put 1 cup sugar and 1 cup water in a skillet or wok. melt till it turns a dark amber color (be careful not to burn the sugar or you will have to start over) then add the ribs and oil and 1 to 2 cloves garlic.stir to get mixture on ribs, cook on medium high heat until until ribs are almost done. then add 4 table spoons fishsauce and black pepper to taste (the fishsauce is key to this dish) add sliced green onion stir and serve with rice.
I've made this and my family and friends all like them, as Karen said the fish sauce is the key.
Don't use Fish Sauce in this recipe. It made the entire house smell horrible for days. I followed the recipe to the letter.
* Percent Daily Values are based on a 2,000 calorie diet.
Vietnamese Caramelized Pork
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 313
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Discover the secrets to making succulent sweet and sour pork.
See how to make a lighter, easier version of sweet and sour pork.
Make this succulent barbequed pork dish in your oven.