Pork Ribs Braised In Young Coconut Juice: Suon Ram Man

Name: Pork Ribs Braised In Young Coconut Juice: Suon Ram Man
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H5M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 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

Recipe courtesy of Luke Nguyen

Watch how to make this recipe.

Pork Ribs Braised In Young Coconut Juice: Suon Ram Man

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Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

371

Total Fat

33

Saturated Fat

5

Carbohydrates

11

Dietary Fiber

1

Sugar

7

Protein

9

Cholesterol

40

Sodium

587

Total: 1 hr 5 min
Prep: 25 min
Inactive: 20 min
Cook: 20 min

Level: Easy
Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

371

Total Fat

33

Saturated Fat

5

Carbohydrates

11

Dietary Fiber

1

Sugar

7

Protein

9

Cholesterol

40

Sodium

587

Total: 1 hr 5 min
Prep: 25 min
Inactive: 20 min
Cook: 20 min

Ingredients

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

Directions

Serving suggestion: Steamed jasmine rice.
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.