Ingredients
1 red Asian shallot, diced
2 tablespoons fish sauce
1 teaspoon oyster sauce
2 tablespoons sugar
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
2 tablespoons crushed garlic
300 g pork spareribs, cut into 2 cm x 3 cm pieces (ask your butcher to do this)
Vegetable oil, for deep frying
250 ml young coconut juice
1 onion, sliced into wedges
Coriander sprigs, to garnish
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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.
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