[Vietnam] How to cook Caramelised pork ribs

Ingredients

• 1 kg pork spare ribs, cut into 3 cm pieces (ask your butcher to do this for you)
• 1 Asian red eschalot, finely grated
• 3 garlic cloves, finely grated
• 2 tbsp caster sugar
• 2 tbsp fish sauce
• 60 ml (¼ cup) soy sauce
• 1 tbsp vegetable oil
• 250 ml (1 cup) young coconut water (see Note)
• 1 onion, sliced into thin wedges
• 1 long red chilli, thinly sliced, plus extra, to serve
• coriander sprigs, small red and green bird’s-eye chillies and steamed rice, to serve

Directions