This was my experimental cooking and it turned out delicious and kids-approved. I’ll go back to complete the pictorial next time I make this again for my family.

Ingredients:

• 2.5 lb pork ribs
• 2 ChaoKoh pure coconut water (24 oz)
• 5 Tbsp Viet Huong fish sauce
• 1 tsp coco caramel
• 1/2 tsp turmeric powder
• 1 Tbsp onion powder
• 3 Tbsp sugar
• 1/8 tsp black pepper
• 1 Tbsp oil
• 2 celtuce stems

Direction:

1. Cut the pork ribs into 2-inch segments. Rinse and strain meat in colander.

2. Marinate the pork ribs with turmeric and onion powder, fish sauce, coco caramel, and black pepper for thirty minutes.

3. Meanwhile, peel the skins off of the celtuce stems and slice the stems into 1/4-inch thick strips. Set aside.

4. Then I sear the pork ribs over in a 14-inch Hexclad pan for about 5 to 7 minutes on medium high heat.

5. Then I transferred the seared pork ribs into a inner pot of the Instant Pot (IP), pour in the coconut water, sugar, and fish sauce. Close the lid and cook on High pressure for 15 minutes. Then natural release.

6. It’s liquidy and I wanted a thicker sauce so I transferred the tender pork ribs back into a pan and use the IP to saute the liquidy sauce with the celtuce stems for 10 minutes.

After sautéing for ten minutes with the celtuce, I remove the celtuce strips and add it to the pork ribs. I continued to sauté the sauce for about another 15 minutes or until the sauce thickens up to my liking. I drizzled the sauce over the pork ribs.

7. Serve the tender pork ribs with steamed jasmine rice. Enjoy!