Sunday, May 19, 2013

Coffee and Almond Pork Ribs

Deep-fried pork ribs with coffee sauce is a popular dish in Singapore and Malaysia, and is usually served with steamed white rice. During my recent trip to Singapore, I had the chance to try it at Prosperous Kitchen restaurant and it was really good, especially with the almond flakes on top which helped cut through the richness of the sauce. I attempted to replicate it at home and it was a success (applause from Mr G), though my version was more robust with an intense coffee flavour. These sweet and sticky pork ribs are absolutely delicious and addictive, and are best enjoyed with a generous plate of white rice.

Coffee and Almond Pork Ribs


700g (1 1/2 lbs) pork ribs, chopped into segments
1 egg white, lightly beaten
1 1/2 tbsp cornflour
1 tbsp rice flour
Vegetable oil, for deep-frying
1/4 cup almond flakes, toasted

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 (depending on strength of coffee)
1 tbsp Coffee-mate non-dairy creamer
1 tbsp white sugar (or to taste)
1 tbsp brown sugar
2 tbsp oyster sauce
1 tbsp tomato sauce
1 tsp kecap manis (optional)
1/4 tsp sesame oil
1/2 tsp cornstarch
1/3 cup water


Season pork with marinade ingredients for 2 hours.  In the meantime, combine sauce ingredients in a bowl and mix well. Adjust amount of sugar used if desired.

Just before frying the pork, mix it with eggwhite, cornflour and rice flour. Heat oil in a wok/pan and deep-fry pork ribs on medium heat until golden. Remove and set aside. Heat oil again on high heat and fry pork ribs again until golden brown and cooked. Drain on kitchen paper or wire rack.

In a clean wok, add 1 tablespoon vegetable oil on medium heat. Stir the sauce ingredients in the bowl and pour into the wok. Bring to a boil while stirring constantly, until sauce is thickened.

Add pork ribs to the sauce and toss to coat. Transfer to a serving plate and sprinkle with toasted almond flakes. Serve immediately with steamed jasmine rice.