© This great image used with the kind permission of STANLEY LE TM




Ingredients:
  • 2 tbsp  finely chopped garlic 
  • 1 red  Asian shallot chopped
  • 2 tbsp fish sauce
  • 1 tsp oyster sauce
  • 2 tbsp sugar
  • 500g (1 lb) pork spare ribs , cut into 2 x 3cm pieces (ask the butcher to do it)
  •  vegetable oil for deep frying
  • 300ml young coconut water  (
  • 1 onion, sliced into thin wedges
  • 2 tsp chillie sauce 
  • 2 coriander sprigs
  • Jasmine rice to serve

Method:
  1. In a bowl, combine 1 tbsp of the garlic, the shallot, fish sauce, oyster sauce, sugar 1/2 tsp salt and 1 tsp freshly ground black pepper. Mix well, then add the pork ribs and stir to coat well. Cover and place in the fridge to marinate for 20 minutes.
  2. Pour the oil into a wok and heat to 180C, or until a cube of bread dropped into it 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 paper towel.
  3. Put the coconut water in a saucepan and bring to the boil Add the pork ribs, reduce the heat 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.
  4. Add the remaining garlic, the onion, chilli sauce and a pinch of freshly ground black pepper. Stir constantly for 5 minutes, then turn off the heat. Transfer the ribs to a serving bowl and garnish with the coriander sprigs. Serve with jasmine rice.