This kho involves a little more work than the pork and eggs kho on page 146. You must first marinate the meat and then sear it before it settles into its long simmer. The extra steps produce a rich, roasty undercurrent of flavor that permeates the dish. These riblets have special meaning for my mom because her family prepared them for their month-long Tet festivities. An entire pig was slaughtered for the celebration, and the ribs were used in this kho. Since it reheats well, it is the perfect make-ahead dish for the Lunar New Year, a time when everyone is supposed to relax, rather than slave in the kitchen. When purchasing the ribs, remember to ask the butcher to cut them into strips for. For the best flavor, sear the riblets on a grill.
You may use a medium-sized clay pot (2 1/2 to 3 quart) for cooking this kho. For details on clay pot cooking, see page 108.
