Photograph of the finished Pork Ribs Braised with Fermented Tofu

Vietnam · Sườn non kho chao

Pork Ribs Braised with Fermented Tofu

1 hr Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork ribs Pork ribs 2.5 lb
  • Photograph of Red fermented bean curd Red fermented bean curd 5.6 oz
  • Photograph of Lemongrass Lemongrass 2.8 oz
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Chilli Chilli 8
  • Photograph of Oil Oil ½ cup
  • Photograph of Spring onion Spring onion 2.8 oz
  • Photograph of Fresh coconut water Fresh coconut water 2 ½ cups
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Mash the red fermented bean curd with a little water, then strain it through a sieve to make a smooth, lump-free sauce.
  2. 2 Marinate the ribs with fermented soybean paste, chopped lemongrass and garlic for 30 minutes.
  3. 3 Pan-fry the ribs for 6 minutes until the outside is seared, then caramelize the sugar.
  4. 4 Pour in fresh coconut water instead of regular water, then simmer over low heat for 30 minutes.
  5. 5 Since fermented tofu is already salty, absolutely do not add any more salt or fish sauce; balance it only with sugar.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: simmer in a pressure cooker for 15 minutes at high pressure, then quickly release the pressure and simmer the sauce for 8 minutes with the lid open.

Start cooking