Method

In a mixing bowl, combine the shallot, fish sauce, oyster sauce, sugar, salt, pepper and 1 tablespoon of the garlic. Mix well to dissolve the sugar, then add the pork ribs and stir to coat well. Cover and leave to marinate for 20 minutes.

One-third fill a large wok or deep-frying pan with oil and heat to 180°C, or until a cube of bread dropped into the oil turns brown in 15 seconds.

Drain the pork ribs, reserving the marinade. Deep-fry the pork ribs in small batches over medium heat for 3 minutes, or until brown. Remove using a slotted spoon and drain in paper towels.

Pour the coconut juice and reserved marinade into a saucepan and bring to the boil. Add the pork ribs, reduce the heat and simmer for 20 minutes.

Increase the heat to medium-high and cook for a further 5 minutes, or until the coconut juice has reduced to one-quarter of its original volume.

Add the onion, remaining garlic and a pinch of black pepper. Stir constantly for 5 minutes, then turn off the heat.

Transfer the ribs to a serving platter and garnish with coriander. Serve with steamed jasmine rice.