Caramelised pork ribs

By: Binh

Lee Kum Lee soy sauce
Lee Kum Lee Panda Brand Oyster sauce
1 kg pork ribs (cut into 5 cm pieces) - 3 tbsp fish sauce - 2 tbsp sugar (for caramelizing) - 1 tbsp cooking oil - 3 cloves garlic (minced) - 1 small shallot (minced) - 1 tsp black pepper - 1 tsp chili flakes (optional) - 200 ml coconut water (or plain water) - 1 tbsp oyster sauce - 1 tsp soy sauce - 1 spring onion (chopped, for garnish) - 1 red chili (sliced, for garnish)

1. **Parboil the ribs:** - Bring a pot of water to a boil, add the pork ribs, and blanch for 3–5 minutes to remove impurities. - Drain, rinse under cold water, and set aside. 2. **Caramelize the sugar:** - In a pan over medium heat, add sugar and let it melt without stirring. - Once it turns golden brown, add the oil and immediately stir in the garlic and shallots. 3. **Sear the ribs:** - Add the ribs to the caramelized mixture and stir-fry for 3–5 minutes until they are well-coated and slightly browned. 4. **Season and simmer:** - Add fish sauce, oyster sauce, soy sauce, black pepper, and chili flakes. Stir well. - Pour in coconut water (or plain water) until the ribs are about halfway submerged. - Lower the heat, cover, and let simmer for 30–40 minutes, stirring occasionally. 5. **Reduce the sauce:** - Once the ribs are tender, remove the lid and let the sauce thicken until it coats the ribs. - Taste and adjust seasoning if needed. 6. **Garnish and serve:** - Sprinkle with chopped spring onions and sliced red chili. - Serve hot with steamed jasmine rice.