Dinner · Vietnamese · 15 min
Suon Ram Man (Vietnamese Caramelized Pork Spare Ribs)
- Calories
- 1201
- Protein
- 107g
- Carbs
- 141g
- Fat
- 22g
Ingredients
- 352 g boneless skinless chicken thighs
- 25 g extra-virgin olive oil
- 3 tbsp fish sauce
- 2 tbsp granulated sugar
- 1 tbsp fresh ginger
- 0.25 tsp black pepper
- 100 g pork ribs
- 121.5 g jasmine and wild rice blend
- 277.7 g green cabbage
- 1 tbsp scallions
- 1 tbsp fresh cilantro
Method
- 01Cook the jasmine and wild rice blend with water according to package directions, then fluff with a fork.
- 02Cut the green cabbage and steam until tender-crisp, about 5 to 7 minutes.
- 03In a small bowl, prepare the glaze by mixing the fish sauce, granulated sugar, minced ginger, and black pepper.
- 04Heat 1 tbsp olive oil in a heavy skillet or clay pot over medium-high heat.
- 05Add the cut chicken thighs and sear until golden brown on all sides and internal temperature reaches at least 165°F (74°C) measured with a thermometer, about 5-6 minutes.
- 06Pour the glaze over the chicken, reduce heat to low, and simmer covered for 10 minutes until the sauce reduces into a dark amber caramel that coats the chicken.
- 07Place the fluffed rice in a bowl, add the steamed cabbage alongside, top with caramelized chicken and extra pan sauce, and garnish with chopped scallions and cilantro.
- 08Cook the chicken until the chicken reaches an internal temperature of 165°F (74°C) in its thickest part before serving. Cook the pork until the pork reaches an internal temperature of 145°F (63°C), then rest the pork for at least 3 minutes before serving.
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