This Vietnamese classic is pure comfort food! Deliciously tender and juicy ribs slow braised in coconut water which’s then reduced to a sticky sweet and salty glaze! This simple recipe is made healthier with all natural wholesome ingredients while still all about that authentic taste!
You can use any of your favorite cuts! Spareribs and pork belly are my favorite!! I love munching on the tender ribs and they’re best when they’re almost fall off the bone! When buying spare ribs, ask your butcher to cut them flanken style, about 1 inch thick. This will make it easier and you only have to cut them into bite sizes at home.
- 2 lbs flanken style pork spareribs cut into bite size pieces
- 3 tbsp fish sauce (Red Boat)
- 3 tbsp coconut sugar (honey or brown sugar)
- ½ tsp black pepper
- 1 tsp kosher salt
- 3 cloves garlic minced
- 1 shallot minced
- 2 tbsp extra virgin coconut oil (or olive oil)
- 1 cup all natural coconut water (Zico)
- 5-6 or more bird's eyes chilies chopped (optional)
- 2 spring onions chopped
- Heat pan over medium hight heat. Add coconut oil and sugar. Cook for one minute or til sugar is melted and slightly caramelized, stir constantly to prevent burning. Add in garlic, shallot and cook til fragrant, about 30 seconds.
- Add in pork, fish sauce, salt and black pepper. Stir and cook for 2 minutes.
- Pour in coconut water. Turn the heat to the lowest setting. Close the lid and simmer for 30-45 mins or until meat is tender to your liking.
- Turn the heat back up to medium high and cook uncovered til the sauce is mostly reduced, about 15 mins.
- Stir in chopped chilies and spring scallions. Cook for another minute and turn off heat. Served with steamed rice.