Coffee Pork Ribs
I've only eaten Coffee Pork Ribs once a few years ago with my family in Singapore and I've enjoyed the dish. I've been meaning to make them myself ever since, but somehow forgot all about it - until I saw a friend blogging about hers on FB a few days ago.
Looked it up on the Net and Amy Beh's version at a glance contained the ingredients that I thought would go into making the dish, so I've decided to adapt it.
This week it's going to be sunshine playing hide and seek with thunderstorm. I figure that there would be no point trying to travel far and will devote myself to clearing out the kids' wardrobe (they do grow up so quickly). With trips to the pool if the sun is out. Organise a play date or 2. And cook/bake.
Or watch karaoke videos (in Cantonese, Japanese, Mandarin, even Hokkien...) of Teresa Teng on YouTube. I do not know why, but I suddenly feel very nostalgic about the late Taiwanese singer and felt like singing her songs. I only care about you...
Coffee Pork Ribs :
The Pork Ribs :
1 Kg light Pork Ribs (suino leggero in Italian)
2 Tbsp Dry Sherry
1/2 Tsp instant Espresso Coffee granules
1/2 Tsp White pepper
2 Tsp Sugar
1/3 Tsp 5-spice powder
1 Tsp Corn starch
White from 1 Egg
The Sauce :
1 slice fresh Ginger (julienned)
1 Garlic clove (finely sliced)
1 Tbsp double-concentrate of Tomato
2 Tbsp Worchestershire sauce
1 1/2 Tbsp HP sauce
1 Tbsp Chinese rice vinegar
2 Tbsp Brown Sugar
1 Tsp instant strong Coffee granules
1 Tbsp Dry Sherry
2 Tbsp hot Water
Toasted Sesame seeds for garnishing
Marinate the pork ribs with the ingredients for at least 2 hours. I used ribs that came from pigs weighing less than 120kg because the meat tends to be more delicate and less fat.
Heat up enough peanut oil for deep-frying in a wok and fry the marinated ribs till they are cooked through. Drain on paper napkins and set aside.
Clean the wok and fry the ginger and garlic till fragrant in a bit of peanut oil. Add the rest of the ingredients and simmer till the sugar is dissolved in the sauce.
Either pour the sauce over the ribs in a serving plate, or return the ribs quickly to the wok to coat them with the sauce.
Sprinkle with toasted sesame seeds and serve them hot. Preferably with steamed jasmine rice.
It was a hit with the family, I should have made more.