Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)
Ingredients
- 2 lbs pork spare ribs
- 1 shallot
finely diced
- 3 cloves garlic
finely chopped
- 1 tablespoon chicken or mushroom bouillon powder
- 2 tablespoons fish sauce
- ½ teaspoon ground black pepper
- 3 tablespoons granulated sugar
divided; 1 tablespoon for marinade, 2 tablespoons for caramel sauce
- ¾ cup coconut soda
- ½ cup water
- 1 green onion
optional; thinly sliced
Directions
- 1
Cut pork spare ribs into bite-sized pieces.
- 2
Clean the pork (optional but highly recommended): Fill a small pot with water (enough to cover the spare ribs when added). Add salt (1 teaspoon). Bring the water to a boil. Add pork ribs and blanch the pork for 8 minutes or until scum floats to the top. This will remove the impurities and off-smell of pork. Drain the ribs in a colander in the sink. Rinse thoroughly under cold running water. Pork ribs are now ready to be cooked.
- 3
Marinate the pork with shallots, garlic, bouillon powder, fish sauce, black pepper, and sugar (1 tablespoon) for 10 minutes.
- 4
Add 2 tablespoons of sugar directly into a medium 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 and water. Bring the pot to a boil. Cover the pot with a lid (a little off-center to prevent the liquid from boiling over). Reduce heat to a medium-low simmer and braise for 30 to 40 minutes. Occasionally toss the pork for even cooking. Remove lid and continue to simmer on low until the liquid evaporates off, leaving a shiny glaze on the pork.
- 6
Garnish with green onion (optional).
Vietnamese Caramelized Pork Spare Ribs (Suon Khia or Suon Ram Man)
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About this Recipe
Craving the irresistible sweet and savory glaze of authentic Vietnamese Caramelized Pork Spare Ribs, just like you'd find in your favorite restaurant? This classic Suon Khia or Suon Ram Man recipe delivers fall-of-the-bone tender pork ribs with a rich, sticky sauce, making it a perfect centerpiece for any meal.
What makes these Vietnamese Caramelized Pork Spare Ribs truly special is the patient braising process. The pork is slowly cooked in coconut soda, which infuses it with a subtle sweetness and ensures every rib becomes incredibly tender. The magical transformation happens as the liquid reduces, creating that signature glossy, intensely flavorful glaze.
When you prepare these Suon Khia or Suon Ram Man, you can expect pork spare ribs that are succulent and so tender they practically melt in your mouth. Each piece is coated in a balanced sweet and savory sauce, brightened by aromatic shallot and garlic, with a hint of black pepper for warmth. It's a comforting dish that truly highlights the rich flavors of Vietnamese home cooking.
This recipe offers a delicious foundation, but you can easily make it your own. Feel free to adjust the final balance of sweetness and savoriness to your preference. While green onion is an optional garnish, it adds a lovely fresh counterpoint to the rich ribs, so don't skip it if you have it on hand. The chicken or mushroom bouillon powder is key to the umami depth, so ensure you have that on hand.
These Vietnamese Caramelized Pork Spare Ribs are a fantastic addition to any family meal. Serve them simply with steamed jasmine rice to soak up every last drop of that incredible glaze.