Rice cooker braised pork belly


The weather finally warmed up for us to dust off our grill last weekend. When it’s nice outside, we love khổng lồ grill và enjoy a casual dinner in the garden. Growing up in Vietnam, the closest thing I had to lớn a grill was a small, rustic charcoal brazier. As a child, I helped my mom keep the fire going by fanning it until my arms were about to fall off. Fancy grills like the Weber grills did not exist. When we bought our house, we ditched our George Foreman grill for the real deal. The sensory experience of dealing with a live fire from a charcoal grill brings back so many nostalgic moments from my childhood. We grill pretty much everything but hands down Vu’s favorite is Vietnamese lemongrass pork ribs.


Ingredient Notes:

Lemongrass: Lemongrass is a common ingredient used in Vietnamese cooking. Large pieces are smashed và added as an aromatic in soups lượt thích bun bo Hue, bo kho, and curry whereas finely chopped pieces work as a marinade to lớn lend incredible fragrance & texture lớn the protein used. Much of the lemongrass’s flavor is concentrated in its lower, cane-like stalks. Look for firm, pale-green stalks with fat, bulbous bottoms. Trim off the spiky tops and the bases & crush the stalks with the side of a knife to release their aromatic oils. It does take a bit of elbow grease to chop all those lemongrass stalks by hand but I promise the result is totally worth it.Aromatics: besides the lemongrass, a combination of shallots và scallion will địa chỉ cửa hàng flavor lớn theFish sauce: some of my favorite brands are Three Crabs, Flying Lion Premium Fish Sauce, and Red Boat Fish Sauce.

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How Long khổng lồ Marinate the Pork Ribs

These pork ribs were marinated overnight in a bath of chopped lemongrass, shallots, scallions, fish sauce, sesame oil, và sugar to lớn infuse those beautiful flavors. Marinate them for a minimum of 12 & maximum of 48 hours for the best flavor.

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Tips for Grilling Ribs

Over the years, we have learned that the low và slow method works best. Vu would place the coals on one side of the grill, let the temperature rise lớn about 375 degrees F before tossing any meat on it. The rack of ribs is placed on the side without the coals to lớn cook for 90 minutes. By using indirect heat, the result is a tender piece of meat without the seared black marks signaling inconsistent cooking. We let the ribs rest so the juices can redistribute before slicing them.


The amalgamation of flavors from the marinade combined with the smoky flavor make these ribs completely irresistible. Vu could devour half a rack in one sitting but I lượt thích to pair them with a simple bowl of jasmine rice & grilled vegetables. These grilled Vietnamese pork ribs are succulent, tender, and finger licking good and perfect for a casual dinner or weekend get together with family và friends.

If you want more Vietnamese grilling inspiration, check out these recipes: Vietnamese broken rice with grilled lemongrass pork chops, Vietnamese grilled beef wrapped in betel leaves, Vietnamese grilled pork noodle bowl.