Spicy Vietnamese Braised Pork Ribs

Vietnamese Braised Pork Ribs
Recipe type: Entree
Cuisine: Asian

These vietnamese braised pork ribs are guaranteed to have both you and your guests licking the plates, knives spoons, and pots Literally! This dish exquisite in its every detail and I promise you will love it! Serve over steamed rice and enjoy!
  • 2.5 lbs pork spare ribs chopped into 2-3 inch pieces
  • 1 lb pig tails chopped into 2-3 inch pieces (adds unparalleled flavor and savor)
  • 2 tablespoons Keith’s Soul Flavor/Umami Enhancer
  • 2 tablespoon Keith’s Beef Bouillion
  • 1 lb mushrooms (portabello, shitaki, button)
  • 4 thai chillis
  • *****oil for sauteeing (I like to use a combination of rendered bacon fat, chicken fat, duck fat, for best flavor)
  • 2-3 cups of hot water
  • 1 large onion
  • 2 carrots sliced at a bias
  • 6 scallions cut into 1.5 inch pieces
  • lots of freshly ground black pepper
  • ****Marinade*****
  • ¼ cup fish sauce
  • 1 tablespoon sugar
  • 2 tablespoons soy sauce
  • juice of 2 limes
  • 6 cloves of garlic
  • 1 inch piece of ginger
  • *******Garnish********
  • bean sprouts
  • cilantro
  • mint
  • basil
  • chopped peanuts
  • fried shallots
  • lime wedges

  1. in a blender combine marinade ingredients and blend until smooth
  2. pour marinade over pork, add lots of freshly ground black pepper
  3. marinade over night
  4. Heat a few tablespoons of oil in a pot to medium high
  5. sautee mushrooms until golden brown and remove from oil
  6. add a few tablespoons more of oil, shake marinade off of pork and saute until golden browned
  7. add marinade to pot, Keith’s beef bouillion, Keith’s Soul flavor, whole hot chillis, and cover and simmer meat for 45 minutes
  8. add chopped onion and continue to cook for about 15-20 minutes add hot water if necessary throughout cooking. meat should be covered by 1 inch of liquid.
  9. add sliced carrot, sauteed mushrooms and continue to cook until pork is tender and almost falling off the bone.
  10. in a separate saute pan, add a few tablespoons of oil and saute scallions. add scallions to pot
  11. add braised pork ribs in a decorative bowl, and top with the garnishes. serve with steamed jasmine rice

Written by

Keith Lorren is a man with a mission to unite the world through food. He has literally traveled around the world and developed unique, delicious soul food recipes that draw people together around the dinner table.

1 Comment to “Spicy Vietnamese Braised Pork Ribs”

  1. Roxroy Ashley says:

    You emulate all my deepest ambitions and dreams Kieth, thank you for sharing your legacies.

Leave a Reply


Rate this recipe: