Pork Ribs Braised In Young Coconut Juice: Suon Ram Man

Recipe courtesy Luke Nguyen
Show: Luke Nguyen's Vietnam Episode: Vinh
TOTAL TIME: 1 hr 5 min
Prep: 25 min
Inactive Prep: 20 min
Cook: 20 min
YIELD: 4 to 6 servings


  • 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
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      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.

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