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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