Grilled Pork Ribswith Tender and Shiny Marinade for Broken Rice

Ingredients−4servings+

• Pork ribs1 kg
• Salt2 tbsp
• Waterenough to cover pork
• Lemongrass3 stalks
• Garlic5 cloves
• Purple onion10 small onions
• Orange1/4
• Palm sugar1 tbsp
• Water3 tbsp
• Five-spice powder1/4 tsp
• Ground pepper1/2 tsp
• MSG (Ajinomoto)1 tsp
• Seasoning seeds (hạt nêm)1/2 tbsp
• Malt syrup1/2 tbsp
• Oyster sauce1/2 tbsp
• Fish sauce1/2 tbsp
• Soy sauce1 tbsp
• Honey1 tbsp
• Condensed milk1 tbsp
• Cashew oil (dầu màu điều)1 tbsp
• Cooking oil or lard4 tbsp
• Chopped green onionsfor garnish
• Dipping fish saucefor serving

Directions▶ Start cooking

1. Choose pork ribs with some fat for tenderness.
2. Soak the pork in a bowl with 2 tablespoons of salt and enough water to cover it for 10 minutes to tenderize and remove impurities.⏱ 10m
3. Drain the pork after soaking; no need to rinse again.
4. Tenderize the pork by gently pounding it with the back of a knife.
5. For pork belly cuts, use scissors to snip the white sinews/fat to prevent the meat from shrinking during grilling.
6. Smash the garlic cloves, purple onions, and lemongrass stalks.
7. Add the smashed garlic, purple onions, and lemongrass to the pork in the bowl.
8. Squeeze the juice from 1/4 orange over the pork.
9. Prepare the marinade sauce: In a pan, add 1 tablespoon of palm sugar and caramelize it over medium heat until melted and slightly browned.
10. Add 3 tablespoons of water to the caramelized sugar and stir until dissolved.
11. Turn off the heat and add 1/4 teaspoon of five-spice powder, 1/2 teaspoon of ground pepper, 1 teaspoon of MSG, 1/2 tablespoon of seasoning seeds, 1/2 tablespoon of malt syrup, 1/2 tablespoon of oyster sauce, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 1 tablespoon of honey, 1 tablespoon of condensed milk, 1 tablespoon of cashew oil, and 4 tablespoons of cooking oil or lard.
12. Stir the marinade sauce thoroughly until all ingredients are well combined.
13. Pour the warm marinade sauce over the pork and aromatics in the bowl.
14. Mix the pork and marinade thoroughly by hand, ensuring all pieces are coated.
15. Marinate the pork for at least 30 minutes, or for 2 hours in the refrigerator if time allows.⏱ 2h 30m
16. Prepare the charcoal grill: Light the charcoal and let it burn down to embers (covered with ash) to ensure even cooking without burning the meat.
17. Brush oil onto the grill rack to prevent the pork from sticking.
18. Place the marinated pork ribs on the hot grill.
19. Grill the pork, turning frequently to ensure even cooking and prevent burning.
20. Once the pork is slightly golden, brush it with the leftover marinade oil to add shine and enhance the color.
21. Continue grilling and brushing until the pork is cooked through, tender, shiny, and has a beautiful reddish-brown color.
22. Serve the grilled pork ribs with rice, garnished with chopped green onions and a side of dipping fish sauce.

Tips

• Choose pork ribs with some fat for tenderness and to prevent dryness.
• Soaking pork in salt water helps tenderize and remove impurities.
• Cut the white sinews/fat on pork belly to prevent shrinking during grilling.
• When caramelizing sugar, use medium heat to avoid burning.
• Add orange juice to the marinade last for better flavor and aroma.
• If making for sale, use malt syrup for a shinier finish.
• If grilling, let the charcoal burn down to embers (ashy) to prevent burning the meat.
• Brush oil on the grill rack to prevent sticking.
• Turn the meat frequently while grilling.
• Brush with leftover marinade oil during grilling for shine and color.
• If pan-frying, add a little oil to the pan, then add the meat, cover for 10 minutes, then uncover and cook.

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