Savor the Exotic: Vietnamese Caramelized Pork Ribs in Lotus Leaves – A Paleo Lunch Masterpiece

Allergens

Fish, Sesame

Ingredients

• 1 kg pork ribs
• 200 g jaggery (grated)
• 4 tbsp fish sauce
• 2 tbsp sesame oil
• 2 tsp ground black pepper
• 2 tsp cinnamon powder
• 1 tsp ground cloves
• 8 lotus leaves, fresh and large

Instructions

1. In a saucepan, combine jaggery, fish sauce, sesame oil, ground black pepper, cinnamon powder, and ground cloves. Heat until the mixture turns into a smooth caramel.
2. Add pork ribs to the caramel sauce and cook over medium heat for 30 minutes or until the meat is tender and the sauce has thickened.
3. Preheat oven to 350°F (180°C).
4. Line a baking sheet with parchment paper. Arrange the cooked pork ribs on the prepared baking sheet.
5. Bake for 15 minutes or until slightly crispy. Remove from the oven and set aside to cool slightly.
6. Blanch lotus leaves in boiling water for 30 seconds, then rinse under cold water. Pat dry with paper towels.
7. Place a pork rib between two blanched lotus leaves, fold the leaves over to enclose the meat, and secure with kitchen twine.

Chef’s Insight

The secret to perfect caramelized pork ribs is to cook them slowly in the sauce, allowing the meat to become tender while absorbing all the flavors.

Notes

Ensure you use fresh and large lotus leaves for the best presentation and flavor.