The area where I live is surrounded by farm land. You can see the lush vineyards driving along the perimeter of the area. There are fruit stands, cows, horses, fresh-chicken-eggs-for-sale signs all around. To be able to escape, even momentarily, from the fast-paced urban lifestyle and come home to a pastoral surroundings of growing fruits, vegetables, and livestock to me is the simple life I've always wanted. It allows an opportunity for my daughters to be close to nature by spending more time outdoors.
It's nice to be able to cook meals with our homegrown vegetables and fresh home raised chicken eggs. Whenever we have so many eggs, I like to boil them, peel the shells off and cook them with ribs in caramelized sauce.
Caramelized pork ribs is one of many classic dishes of Vietnamese home-cooking at its best. The ribs are set to slow cook until the sauce is reduced to a viscous, flavor-packed glaze over the succulent meat. The wonderful aroma of caramelized shallot, garlic, fish sauce, and ribs while simmering on the stove making you yearn for the meal to come quickly.
RECIPE: Sườn Ram Trứng
RECIPE: Sườn Ram Trứng
2.5-3 pounds Pork Spare Ribs or Baby Back Ribs,
ask the butcher to cut crosswise through the bone into
long strips 1-1/2 to 2 inches wide
6-8 hard boiled Eggs
1/4 cup Olive Oil
1/4 cup Fish Sauce
1/4 cup Brown Sugar
1/2 cup Coco Rico or Coconut Water
2 large Shallots, thinly sliced
1 whole Garlic, finely minced
1 teaspoon Black Pepper
In this recipe, I use baby back ribs, but you could also use pork short rib or riblets, or even pork shoulder.
Par-boiling ribs: fill a pot with water and bring to a boil. Add ribs to boiling water. The water should be enough to just cover top of ribs. Blanch ribs until water is boiling again to remove any impurities. Remove ribs from boiling water. Rinse and drain. You may skip this process if you know your meat is fresh.
Cut ribs into bite sized pieces.
Caramelized Ribs and Eggs
Place a large skillet over medium heat. Add oil, sugar, garlic, and shallot over the oil. Cook until garlic and shallot start to turn brown.
Add the ribs and stir well. Add fish sauce, coco Rico or coconut water. Mix it well then add eggs. Reduce the heat to low, cover the skillet with a lid, let simmer to reduce the juice for about 25-30 minutes, stirring occasionally.
Caramelized pork ribs and eggs are almost done when the juice has been absorbed, and what left is the fat oil from ribs. Let it cook for another couple minutes until the ribs are browned and eggs are coated with a beautiful amber color and the rib bones become soft enough that you can even chew on it. Sprinkle black pepper and give it a last stir.
Serve this delicious caramelized pork ribs and eggs with jasmine steamed rice and a side dish of fresh cold crispy cucumber slices on a hot day or a warm steamed vegetable dish on a chill day.