Coconut Braised Pork Ribs with Coconut Rice (ข้าวซี่โครงหมูตุ๋นน้ำมะพร้าว)

1.Wash rice until water runs clear and add it into a rice cooker. Add salt, coconut water and shredded pandan into the pot then cook rice according to your rice cooker instructions.

2.Pound garlic, coriander root, and pepper until combined.

3.In a heavy-bottom pot, cook pounded herb paste with oil until fragrant. Add pork ribs then stir around until slightly colored. Add fish sauce and palm sugar. Stir and toss until fragrant before adding coconut juice and shredded pandan leaves. Bring mixture up to the boil and skim out bubbles. Cover and reduce to low heat, simmer for 30 minutes.

4.Remove the lid and crank the heat up to reduce the sauce to around 1 cup, about 10 minutes. Mix corn starch and water until combined and set aside.

5.Remove pot from the heat, discard pandan leaves and pour corn starch slurry back in. Put pot back over the heat and stir until sauce thickens.

6.Serve pork ribs with rice and garnish with coriander.