afternoon, and that you learn to perfect, tasting and adjusting along the way, eyes closed, spoon in hand.
INGREDIENTS
- 2½ pounds pork spare ribs, cut into bite-size pieces (can sub pork belly or pork shoulder)
- 1 (15 oz) can of quail eggs, drained (optional but traditional twist)
- ⅓ cup granulated sugar (for caramel sauce)
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (adds umami depth)
- 4 cloves garlic, minced
- 1 small shallot, minced
- ½ tsp black pepper
- 2 cups coconut water (or filtered water with 1
