Braised Black Pepper Pork Ribs | Sườn Kho Tiêu
While Thịt Kho is a well loved braised pork belly dish, mom always makes the rib version with extra black pepper. Less fatty and more succulent. The caramelized black pepper sauce is great for dipping fresh or steamed veggies. The rib bones adds flavor to the sauce. You can add cooked quail eggs to this too if you want extra protein. But since I’m making this with an egg tomato soup, I opted not to add quail eggs. It’s all about balance when it comes to traditional Vietnamese home comfort food!
Braised Black Pepper Pork Ribs | Sườn Kho Tiêu
While Thịt Kho is a well loved braised pork belly dish, mom always makes the rib version with extra black pepper. Less fatty and more succulent. The caramelized black pepper sauce is great for dipping fresh or steamed veggies. The rib bones adds flavor to the sauce. You can add cooked quail eggs to this too if you want extra protein. But since I’m making this with an egg tomato soup, I opted not to add quail eggs. It’s all about balance when it comes to traditional Vietnamese home comfort food!
Cooking Instructions
- 1
Pork ribs prep: wash your pork ribs to avoid gamey pork stench. Wash with salt and distilled white vinegar. Rinse with water and strain dry or damp with paper towels.
- 2
In a wok or deep pan, add cooking oil to cover. Throw in pork ribs and toss till evenly seared. Add in minced garlic, shallots, and 1 Tbs black pepper. Toss for 2 minutes to bring out aroma.
- 3
Add seasoning: sugar, chicken bouillon, msg, fish sauce, and caramelized coconut color. Toss for 1 min to combine seasoning evenly. Then add 1 can coconut Rico. Simmer on medium-low heat (uncover).
- 4
After all foam is clear, add in red Thai chili. You can add boiled eggs at this point if you wish. Simmer on medium-low heat till sauce reduced to caramelized.
- 5
Add extra black pepper on top before serving! Xin mời!
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