Vietnamese Caramelized Pork Rib Recipe
Let me brag here a bit—my kimchi was a huge success…although I’m still giving it a few more days of fermentation before I go ahead and chill it. I could hardly taste it four hours later as opposed to living and breathing the taste of kimchi for the next two days.
I loved reading all your feedback and comments since although Korean is one of my favorite cuisines, I think it doesn’t get the attention it deserves. And judging from your responses, apparently I’m not the only one!
In addition to being a little gaga for Korean food lately, I’m also on a caramelizion kick, craving anything with caramel. Ribs, tarts, cookies, cakes, frostings…you name it, I’m gonna caramelize it. But hold on to your hats—I have the ultimate caramel dessert coming up sometime later this week.
As mentioned, I’d bookmarked the recipe for Vietnamese Pork Ribs in Caramel Sauce over at Chubby Hubby, and let me tell you, folks, this recipe is a winner.
What doesn’t it have going for it?
You begin with an inexpensive cut of meat and after about 15 minutes worth of work, you pop the whole thing in the oven for a couple of hours, then pull out a roasting pan with a jumble of the most succulent caramelized ribs that took almost no effort.
I don’t need to reprint Aun’s version of the recipe, since I pretty much followed the one at his site.
But I did make a few changes and had some observations:
And the one thing I wasn’t expecting, even though many of you warned me would happen: I used up quite a bit of my kimchi. My guests were a multi-mix of Swiss, Italian, and French, and I was expecting them to shy away from the curious ‘pickle’ in the funky jar on the counter. I tried to get a picture of the expression on a Parisian friend’s face when he took a sniff from the open jar, but I couldn’t grab my camera fast enough.
Still, almost half of it was gobbled up by the end of the evening and I’m off to the Korean market this week to get more ingredients for another batch.
And this time, I’m not holding back on the chili paste.
Bring it on!
(The recipe was adapted from Molly Steven’s book All About Braising.)
For those looking for a recipe, you can find my Braised Short Rib Recipe at this link.