Pork Riblets and Shrimp Sauteed in Salty Caramel Sauce

Tom Sủỏ̀n Ram Mận

Preparation info

  • Serves


    • Difficulty


Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Riblets are like cross-sectional cuts of pork spare ribs. If you don’t like shrimp, try the salted short ribs recipe instead. Pay attention to the caramelization process; you don’t want to overcook and dry out the riblets. When done correctly, you will have falling-off-the-bone tender meat. It’s great to use fatty portions of the riblets, as they can be so unctuous and flavorful. Consider adding shiitake mushrooms to the clay pot; they are great when braised with rich meats like these riblets. Serve with lots of hot steamed rice. This is a salty dish.