Pork marinated in a blending of sugar, salt, fish sauce and chile
Serve with the thickened sauce over rice
Have some pork ribs or pork loin roast? then let's get cooking...
Pork, garlic, shallots, whole cloves, Thai bird chile, sugar, salt, lemon-lime soda and fish sauce.
Here comes my standard "I didn't have X so I used Y" comment
The recipe calls for beef short ribs or pork riblets, all I had was a 1 1/2 lb pork loin roast so I cut it into rib size pieces.
Also, instead of fish sauce, I used fish sauce for spring rolls, It has chili, garlic, sugar and vinegar added.
And Ginger ale instead of the lemon-lime soda.
In a small bowl, add the fish sauce, sugar, salt and the finely diced chile
Whisk, whisk, stir, stir and pour over the meat.
Place the meat in the refrigerator to marinate.
The recipe says overnight, I marinated it for a few hours.
While the meat is marinating, finely dice the shallot and garlic.
In a clay pot or saucepan, heat the oil and sauté the shallot, garlic and cloves.
Add the meat and it's marinade and sear for about 8 minutes, then add the soda.
Lower the heat and simmer for about an hour or until the meat is tender.
According to the recipe, the liquid should have been reduced to a syrup, well, it wasn't so I
removed the meat, cranked up the heat to a low boil and reduced the sauce by about a half.
I also sliced the meat into strips before adding it back into the liquid.
Here's the recipe I started with ;-)
Salted Short Ribs in a Clay Pot
1 pound beef short ribs; or pork riblets
1 1/2 tablespoons sugar
1 teaspoon Salt
1/3 cup fish sauce
1 fresh Thai bird chile; finely chopped
1/2 tablespoon ground black pepper
3 tablespoons oil
2 large shallots; diced
6 cloves garlic; finely chopped
1/2 teaspoon whole cloves
1/2 cup 7 Up, Sprite; or any lemon lime soda
Pat the short ribs dry and place them in a large bowl or on a shallow dish.
In a small bowl, combine the sugar, salt, fish sauce, chile and pepper.
Whisk until the sugar and salt are dissolved. Pour the marinade all over
the short ribs, cover, and refrigerate overnight.
In a clay pot or a saucepan, heat the oil over medium heat for a few
minutes. Saute the shallots, garlic, and cloves. Add the short ribs with
the marinade and sear for about 8 minutes until they are brown on all
Add the 7Up or Sprite and cover the pot. Cook for an hour over low heat or
until the short ribs are tender and the meat falls off the bone. The liquid
should have reduced to a syrup.
Serve with loads of hot steamed rice and a salad platter.
Source: Little Saigon Cookbook
And that's that