Pressure Cooker Suon Ram Man (Vietnamese Caramelized Pork Spare Ribs) Recipe - Los Angeles Times
Caramel and fish sauce form the sauce for these Vietnamese spare ribs, braised quickly in a pressure cooker.
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Cooking tools:
- Pressure cooker
- Saucepan
- Plate
- Serving platter
- Mixing bowl
- Spatula
- Wooden spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Refrigerator
Ingredients
- 4 pounds pork spare rib ends
- Kosher salt
- freshly ground black pepper
- 2 tablespoons vegetable oil
- 4 small shallots (6 ounces), peeled and quartered lengthwise
- 6 garlic cloves, minced
- 1 cup unsweetened coconut water
- Nước Màu (Vietnamese Caramel Sauce; see recipe below)
- 3 tablespoons fish sauce, preferably Vietnamese, plus more
- 2 scallions, trimmed and thinly sliced
- Steamed jasmine rice and sliced cucumbers, for serving
- 6 tablespoons granulated sugar
- 6 tablespoons water, divided
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