Vietnamese Caramelised Pork Ribs Braised with Eggs 

PREPARING

1. Boil the eggs until hard-boiled, then peel them and set aside.
2. To prepare the Nước Màu caramel sauce, heat the sugar and water in a pot over medium-low heat without stirring, until it melts and turns a deep amber-caramel colour.
3. In a large pot, heat the olive oil, add the sliced onion and chopped garlic, and sauté until aromatic.
4. Add the pork ribs to the pot and sear them briefly until browned on all sides.
5. Pour in the fish sauce, light soy sauce, oyster sauce, chicken bouillon powder, sugar, salt, black pepper, and the prepared Nước Màu caramel sauce. Mix well to coat the ribs.
6. Pour in enough water to just submerge the ribs. Bring to a boil, then lower the heat, cover, and simmer for about 25–30 minutes until the meat is tender.
7. Add the peeled hard-boiled eggs into the pot, gently stir into the sauce, and simmer uncovered for another 10 minutes until the sauce thickens and the eggs absorb the rich caramel colour.
8. Garnish with chopped chives and serve hot with steamed rice.