Who loves coffee? I do. Who loves pork ribs? I do too! So, what do you get if you combine the two together? You get a sinfully delicious finger lickin’ good coffee pork ribs 🙂 It has becoming increasingly popular in Malaysia and Singapore to serve this dish, usually with steamed rice as part of the multi course meal in many stir-fry restaurants.
You can do this two way – the Western way is to grill the ribs, drizzle with thick coffee sauce and fresh greens on the side or the Chinese way that is deep fry the ribs and then pan fry with the sauce together, served with steamed rice. My lil one loves the bitter sweet sticky coffee effect on her fingers which keeps her coming back for more.
Coffee Pork Ribs (adapted from To Food with Love)
800-900g pork ribs, cleaned and cut into segments
2 egg white, lightly beaten
2 tbsp corn flour
Vegetable oil, for deep-frying
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
1/4 tsp five spice powder
1/2 tbsp chinese cooking wine
2-3 tsp instant coffee granules (add more if you prefer a tad more bitterness)
1 tbsp white sugar, to taste
1 tbsp raw sugar, to taste
2 tbsp oyster sauce
1 tbsp tomato sauce
1 tsp kecap manis (I use ABC brand)
1/4 tsp sesame oil
1/2 tsp cornstarch
1/3 cup water
1. Marinade the chopped pork ribs with marinade ingredients for a minimum of 2 hours. I prefer to do this overnight.
2. Remove pork ribs from the refrigerator 30 minutes before deep frying. While waiting, combine all the sauce ingredients in a bowl and mix well. Adjust amount of sugar and coffee depending on how bittersweet you want it to be.
3. Just before frying, dip the pork ribs in egg white and coat with the flour mix. Heat oil in a wok and deep-fry the pork ribs on medium heat until golden. Remove and set aside. Heat oil again on high heat and deep fry pork ribs until golden brown and cooked. Drain on kitchen paper or wire rack.
4. In a clean wok, add 1 tbsp vegetable oil on medium heat. Pour the coffee sauce mixture into the wok and bring to boil. Stir continuously until the sauce is thickened. At this point, if you do not want to mix the pork and sauce together, dish out and serve.
5. If you want the ribs coated with sauce, once the sauce has thickened, add the pork ribs into the sauce and toss to coat evenly. Transfer to a serving dish and serve immediately with steamed rice.
Enjoy and get those napkins ready!
Coffee pork ribs served 2 ways – haha .. Cook the ribs together with the sauce or drizzle sauce all over the pork ribs to preserve its crispiness