Pork Ribs Braised In Young Coconut Juice: Suon Ram Man

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Ingredients

6 cloves garlic, minced (2 tablespoons)
1 red Asian shallot, diced
2 tablespoons sugar
Salt and freshly ground black pepper
2 tablespoons fish sauce
1 teaspoon oyster sauce
10 1/2 ounces/ 300 g pork spare ribs, cut into 3/4-inch by 1 1/4-inch/ 2 cm by 3 cm pieces
Vegetable oil, for deep frying
1 cup/ 250 ml young coconut water
1 onion, sliced into segments
2 fresh coriander (cilantro) sprigs

Serving suggestion: Steamed jasmine rice.
In a mixing bowl, combine 1 tablespoon garlic, shallot, sugar, 1 teaspoon salt, 1 teaspoon pepper, fish sauce, and oyster sauce. Mix well, then add the pork ribs and stir to coat well. Set aside to marinate for 20 minutes. Pour the oil into a wok and heat to 350 degrees F/ 180 degrees C, or until a cube of bread dropped into the oil browns in 15 seconds. Add the undrained pork in batches and deep-fry over medium heat for 3 minutes, or until brown. Remove the pork and drain on a kitchen paper-lined tray. Put the coconut water in a saucepan and bring to the boil. Add the pork ribs and simmer for 5 minutes, then increase the heat and cook for a further 3 minutes, or until the coconut water has reduced to a quarter of its original amount. Add the remaining 1 tablespoon garlic, onion, and a pinch black pepper. Stir constantly for 5 minutes, then turn off the heat. Transfer the ribs to a serving platter and garnish with coriander (cilantro). Serve with steamed jasmine rice.