Vietnamese Coconut Braised Pork Ribs

800g pork ribs, cut into bite-sized pieces

500ml coconut water

The Marinade

1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon oyster sauce
2 tablespoons fish sauce
1 tablespoon sugar

The Aromatics

1 red onion, cut into wedges
4 garlic cloves, roughly chopped
Small bunch fresh coriander, stalks and leaves separated
2 tablespoons vegetable oil

PREPARATION

1. Bring a saucepan of water to the boil and blanch the pork ribs for 3 minutes to remove impurities. Drain and allow them to cool slightly. Meanwhile, cut the onion into wedges, roughly chop the garlic and separate the coriander stalks from the leaves. Mix the ribs with the salt, black pepper, oyster sauce, fish sauce and sugar until evenly coated.

COOKING

1. Heat 1 tablespoon of the vegetable oil in a wok over a medium heat.
2. Stir-fry the onion until it begins to brown around the edges.
3. Add the garlic and cook for about 1 minute, then stir in the coriander stalks.
4. Remove the aromatics from the wok and set aside.
5. Add the remaining oil and increase the heat.
6. Add the marinated ribs (reserving any leftover marinade) and sear for 2–3 minutes until lightly caramelised.
7. Return the onion mixture to the wok and pour in the reserved marinade. Cook until the sauce coats the ribs and there is very little liquid left in the wok.
8. Pour in the coconut water and bring to a vigorous boil.
9. Reduce the heat to a gentle simmer and cook for 25–30 minutes, until the ribs are tender and the sauce has reduced to a light glossy glaze.
10. Fold through most of the coriander leaves and allow them to wilt into the sauce.
11. Serve immediately, garnished with the remaining coriander.

School of Wok Tips

• Blanching the ribs first removes impurities and creates a cleaner-tasting braising liquid.
• Searing the marinated ribs before adding the coconut water develops rich caramelisation from the sugar and oyster sauce.
• Coconut water—not coconut milk—provides natural sweetness while keeping the finished dish light.
• Fresh coriander is more than just a garnish here; stirring it in at the end adds a fresh herbal flavour throughout the sauce.

FAQs

Why use coconut water instead of coconut milk?
Coconut water creates a lighter braising liquid while adding a gentle natural sweetness that complements the savoury fish sauce.

Can I use spare ribs instead of chopped ribs?
Yes. Any meaty pork ribs work well, although smaller pieces cook more evenly and are easier to eat.

Can I braise this in a saucepan instead of a wok?
Absolutely. A heavy-based saucepan or casserole dish works just as well—simply maintain a gentle simmer until the ribs are tender and the sauce has reduced.