Coffee Pork Ribs
Pork ribs deep-fried and coated with coffee?
Yes, please!
Making coffee pork ribs isn't difficult. The only tricky part is deep-frying the ribs so that the batter is crisp but the meat is still juicy. But it's nothing that can't be nailed after practising a few times.
The sauce for the ribs is made with instant coffee powder, Worcestershire sauce, maltose and sugar. The recipe is from All About Pork Ribs. I like it because it has the right hint of coffee, and it doesn't use any unusual ingredients.
Like a lot of people, I have quite a jaded palette. So I'm always on the lookout off the (culinary) beaten path, hoping to find something exciting. That's why I love the taste of coffee in a savory meat dish. It's unusual, in a very good way.
COFFEE PORK RIBS (咖啡排骨) (Recipe for 4 persons) 500 g pork prime ribs, chopped about 3 cm long Marinade 1 egg 1½ tbsp oyster sauce 1 tsp white sesame oil ½ tsp salt ½ tsp sugar ¼ tsp baking soda 3½ tbsp water 3 tbsp potato flour vegetable oil for deep-frying Sauce 2 tbsp maltose 2 tbsp Worcestershire sauce 2 tbsp sugar 2 tsp instant coffee powder 3 tbsp water Wash and dry ribs. Beat marinade ingredients till well combined. Massage ribs with marinade. Marinate for 2 hours, stirring once mid-way. Mix potato flour and plain flour. Give ribs and marinade a thorough stir. Transfer ribs (minus excess marinade) to flour mixture. Toss till ribs are well coated. Deep-fry in moderately hot oil over medium heat till just cooked and lightly brown, about 5 minutes. Drain. Reheat oil till just smoking. Refry ribs till golden brown. Drain again. Heat sauce ingredients till thickened. Taste and adjust seasoning if necessary. Add ribs. Toss till well coated. Serve. |
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