• 2 tablespoons finely chopped garlic
• 1 red Asian shallot, chopped
• 2 tablespoons fish sauce
• 1 teaspoon oyster sauce
• 2 tablespoons sugar
• 500 g (1 lb 2 oz) pork spareribs, cut into 2 × 3 cm (¾ × 1¼ inch) pieces
• vegetable oil, for deep-frying
• 300 ml (10½ fl oz) young coconut water
• 1 onion, sliced into thin wedges
• 2 teaspoons chilli sauce
• 2 coriander (cilantro) sprigs

In a bowl, combine 1 tablespoon of the garlic, the shallot, fish sauce, oyster sauce, sugar, ½ teaspoon salt and 1 teaspoon 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.

Pour the oil into a wok and heat to 180°C (350°F), 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 paper towel.

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.

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.