3 pounds pork riblets
2 small yellow onions ( or 1 large)
1 1/2 tablespoons olive oil
1 1/4 cup cane vinegar
1 cup soy sauce
1 teaspoon fish sauce
1 teaspoon whole pepper corns
3 cloves garlic
3 - 4 bay leaves
2 tables spoons brown sugar
1/4 teaspoon ground white pepper
2 - 3 whole star anise (optional)
3 - 4 whole cloves (optional)
1/4 teaspoon ground allspice (optional)
Begin by prepping all your ingredients. Slice onions, slice or mince garlic (your preference, cut meat into preferred serving size.
Set out whole spices, vinegar, and soy sauce. Heat a large pan ( that has a lid) on high heat with olive oil, leaving the lid off for now. Add your garlic and whole spices; pepper corns, star anise, bay leaves, and cloves. Toast spices until black pepper corns begin to pop. Add in meat and brown well. Once meat appears to be browned, add in onions, allspice, white pepper, vinegar, and soy sauce and sugar.
Pay careful attention to make sure you are reducing the liquid but not burning or completely drying it up. This recipe when done right renders a good portion of sauces to drizzle over rice.
Cover with a lid. Reduce heat to medium high for 10 minutes. Stir and replace lid for another 10 minutes. Stir to coat meat and break up onions. Cover and continue cooking for 5-7 minutes Each time you stir it you will notice the pot darkens.
Top with cilantro and slivered green onions
Serve over brown rice as shown here, or with your favorite rice
Let me know how yours turns out!