Suon Ram Man

🔥 Prep

• Rinse the 300 g pork ribs under cold water, pat dry with paper towels, and trim excess fat if desired.
• Peel and mince the 2 cloves garlic into fine pieces.
• Peel and thinly slice the 1 pcs shallot into half‑moon rings.
• In a mixing bowl, combine 2 tbsp fish sauce, 1 tbsp sugar, the minced garlic, and sliced shallot; stir until the sugar dissolves.
• Add the pork ribs to the bowl, toss to coat evenly, and let marinate for at least 15 minutes at room temperature.

🔥 Cook

• 1. Place the marinated pork ribs in a cold skillet or wok over medium-high heat; sear for 3 minutes per side until the surface is browned.
• 2. Pour any remaining marinade into the pan, reduce heat to medium, and simmer, stirring occasionally, for 8–10 minutes until the liquid thickens and coats the ribs in a shiny caramel glaze.
• 3. Continue to cook, stirring frequently, for another 5 minutes on medium‑low heat to deepen the caramelization without burning the sugars.
• 4. Taste the ribs; if needed, add a pinch more fish sauce for balance, then remove from heat and let rest for 2 minutes.

🔥 Serve

• Transfer the caramelized pork ribs to a serving plate, drizzling any pan juices over the top.
• Accompany with steamed jasmine rice or broken rice (cơm tấm) and a side of pickled daikon and carrot (đồ chua).
• Garnish with fresh cilantro, sliced Thai basil, and lime wedges for brightness.
• Enjoy hot, optionally with a small dish of sliced fresh chili for extra heat.