RECIPE: Braised Pork Ribs in Young Coconut Juice

RECIPE: Braised Pork Ribs in Young Coconut Juice

Renowned for receiving the first ever Michelin-star for Thai cuisine, chef David Thompson of Nahm shows us how to create our own award-winning Thai temptations at home

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Foodie  Foodie Your Guide to Good Taste  on 18 Jun '16

Braised Pork Ribs in Young Coconut Juice

Serves: 10

Prep time: 40 mins

Cooking time: 60 mins


  • 3 red shallots, finely diced
  • 1 tbsp fish sauce
  • 3 tbsp oyster sauce
  • 8 tbsp sugar
  • 1 tbsp salt
  • 1 tbsp pepper
  • 4 tbsp garlic, minced
  • 1kg pork ribs, cut into 3 cm pieces
  • 80g palm sugar
  • 600ml young coconut juice
  • 1 brown onion, sliced
  • Coriander sprigs to garnish


  1. Combine shallots, fish sauce, oyster sauce, sugar, salt, pepper and half the garlic in a metal bowl. Stir to dissolve the sugar. Add the ribs and really work in the marinade. Set aside for 30 mins. Drain the pork ribs and reserve the marinade.
  2. In a wok filled with enough oil to submerge the pork ribs, fry until nicely golden brown. Place on paper towels to drain off excess oil.
  3. Heat the palm sugar in a pot until it caramelises, then pour in the marinade. Stir. Add the pork ribs and the coconut juice and bring to a simmer. Braise until tender, approx 30 to 40 mins. Take out the pork ribs if needed and reduce the liquid to a half glaze consistency.
  4. Put the pork ribs back into the pot and add the onion and the remaining garlic.
  5. Garnish with coriander sprigs and serve.



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