Ingredients with Measurements:
- 2 lbs pork ribs
- 1/2 cup mắm nêm (Vietnamese fermented fish sauce)
- 1/4 cup sugar
- 1/4 cup water
- 1/4 cup minced lemongrass
- 1 tablespoon minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon black pepper
- 1 teaspoon chili flakes
- 1 tablespoon vegetable oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large mixing bowl, combine mắm nêm, sugar, water, lemongrass, garlic, shallot, black pepper, chili flakes, and vegetable oil. Mix well.
3. Add the pork ribs to the bowl and toss to coat evenly.
4. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
5. Line a baking sheet with aluminum foil and place the marinated pork ribs on it.
6. Bake the pork ribs in the preheated oven for 45-50 minutes or until fully cooked.
7. Serve hot with rice and vegetables.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 12g
Protein: 32g
Substitutions for ingredients:
- Pork ribs can be substituted with chicken or beef.
- Mắm nêm can be substituted with other types of fermented fish sauce.
Variations:
- Add sliced onions and bell peppers to the marinade for extra flavor.
- Grill the pork ribs instead of baking them for a smoky flavor.
Tips and tricks:
- Make sure to marinate the pork ribs for at least 30 minutes to allow the flavors to penetrate the meat.
- Use a meat thermometer to ensure the pork ribs are fully cooked.
- Serve with a side of pickled vegetables for a refreshing contrast to the rich flavors of the pork ribs.
Storage instructions:
Leftover pork ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, preheat the oven to 350°F and bake the pork ribs for 10-15 minutes or until heated through.
Presentation ideas:
Serve the pork ribs on a platter with sliced lemons and herbs for garnish.
Garnishes:
- Sliced lemons
- Chopped cilantro
- Sliced scallions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Vietnamese coleslaw
- Grilled corn on the cob
- Garlic noodles
Troubleshooting advice:
- If the pork ribs are not fully cooked after 45-50 minutes, continue baking them until they reach an internal temperature of 145°F.
Food safety advice:
- Always wash your hands and cooking surfaces before handling raw meat.
- Use a meat thermometer to ensure the pork ribs are fully cooked.
- Store leftover pork ribs in the refrigerator and consume within 3 days.
Food history:
Mắm nêm is a traditional Vietnamese condiment made from fermented fish sauce. It is commonly used in marinades and dipping sauces.
Flavor profiles:
The pork ribs are savory and slightly sweet with a hint of lemongrass and garlic. The mắm nêm adds a depth of umami flavor.
Serving suggestions:
Serve the pork ribs hot with a side of steamed rice and vegetables for a complete meal.
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Region: Vietnamese