Directions

1. 1. Using a saw or cleaver, cut the pork ribs into 1 ½-inch long segments. Season the ribs with salt and place them in a large rondeau with the Shaoxing, galangal, ginger, star anise, cinnamon, kaffir leaves and soy sauce. Add enough water to just barely cover the ribs and bring to a boil. Reduce to a simmer and cook for 2 hours until tender. Pull the ribs from the braising liquid and cool completely
2. 2. For the Caramel Sauce: Melt the palm sugar in a saucepot with a small amount of water. Bring the mixture to a boil and continue to cook until deeply caramelized, watching carefully towards the end of cooking to avoid scorching. Remove the pot from the heat and add the young coconut juice – careful the mixture may sputter. Whisk to combine and season with fish sauce and lime juice. Taste and re-season as needed
3. 3. Toss the cooled ribs in enough rice flour to lightly coat. Flash fry the ribs in 375°F oil for 30 seconds. Heat a wok and when wisps of smoke begin to appear, place one batch of ribs (approximately 3 cups) into the wok with a small amount of caramel sauce. Toss to coat fully. Repeat with the remaining batches of ribs