Vietnamese-style meat
Description
The dish is prepared without unnecessary complications. The main difficulty in cooking is finding Vietnamese fish sauce. However, it can be substituted with a mixture of soy sauce and white vinegar. Of course, Vietnamese people probably wouldn't approve of such a sacrilege, but under Russian conditions, even this happens. Recipe: First, prepare the caramel using the standard method—caramelizing sugar and water in a frying pan. As soon as the amber liquid begins to thicken, remove the pan from the heat; otherwise, it will become bitter and unpleasant. Add fish sauce, lemon juice, and water to the pan. Do this carefully—the sudden temperature change will cause the liquid to sizzle and splatter! Mix the contents of the pan and return it to the heat. It will quickly darken and thicken—this is the signal to add the roughly chopped onion, followed by the pork ribs. Reduce the heat, cover the pan with a lid, and let the meat simmer slowly for an hour and a half. During this time, your home will be filled with incredible aromas, making you swallow saliva more and more frequently—especially when you have to open the pan to flip the ribs. But the result will be magical: tender, juicy, sweet-and-sour meat with an appetizing crust, effortlessly sliding off the bone right into your mouth. I think you'll love it. The dish is ready to be served.