Put the coke,water, palm sugar, curry paste and soy sauce into a pan large enough to fit the ribs and put in to boil.
Bruise the lemongrass with the back of a knife, slice the ginger into thin strips, add these to the pan.
Add the pork belly to the pan, cover with a lid and simmer for 90 minutes or until tender and easy to shred.
Pre heat the oven to 190'
Remove the pork belly from the sauce and place on a baking tray. Put into the oven for 10 minutes to crisp up.
Add the white pepper and whiskey to the remaining cooking sauce and boil down to a thick syrup. Using a pastry brush keep glazing the ribs in the oven while they crisp up.
Pick the coriander leaves.
Serve the ribs with a pot of the remaining sauce on the side and the coriander leaves over the top.
«Once the pork belly is cooked through, it can left to rest overnight under a heavy tray to keep it flat. It can then easily be crisped up in a pan instead of in the oven.»