Sticky Coffee Kahlua Pork Ribs (咖啡排骨) Recipe
Coffee Pork Ribs may sound like a strange combination, but in Singapore, this original creation by local celebrity chef Sam Leong quickly shot to national fame after its introduction several years ago. Now, Coffee Pork Ribs has now become a staple menu item in practically any local Zi Char (Cze Char) stall worth its salt. I have experimented countless times to perfect this recipe, so I’ll let you in a little secret that I found: Instead of just using instant coffee mix, add some Kahlua (Coffee Liquor) to the sauce to give that extra aromatic coffee flavour! Try out this tip, and you will be able to taste the difference yourself!
Sticky Coffee Kahlua Pork Rib Recipe (咖啡排骨)
Coffee Pork Ribs, an original creation by local celebrity chef Sam Leong, quickly shot to national fame and is now a staple menu item in most Zi Char stalls.
INGREDIENTS FOR STICKY COFFEE KAHLUA PORK RIB RECIPE (serves 8-10)
- Pork ribs (preferably with some fats), 1/2 kg (chopped into 2-inch lengths)
- Oil for Frying
Marinade for the pork rib
- Salt, 1/2 tsp
- Oyster sauce, 1 TBsp
- Sesame Oil, 1 tsp
- Plain flour, 3 TBsp
- Potato Flour, 3 TBsp
- Rice flour, 2 TBsp
- Bicarbonate of Soda, 1/4 tsp
- Water, 3-4 TBsp
- Egg beaten, 1
Coffee Kahlua Sauce
- Maltose, 2 TBsp
- 2-in-1 instant coffee powder (Kopi ‘O), 1 pkt
- Boiling Water, 1/2 cup
- Kahlua, 2-3 TBsp
- Roasted Almond flakes, 2 TBsp (Optional)
- Parsley, 1 stalk
PREPARATION FOR STICKY COFFEE KAHLUA PORK RIB RECIPE ( 30 mins)
- Ask the butcher to chop the pork ribs into 2″ lengths.
- Wash the pork ribs and place them in a large bowl.
- Marinate the pork rib with all the marinade ingredients (salt, oyster sauce, sesame oil, plain flour, potato flour, rice flour, bicarbonate of soda, water and egg). Use your hand to rub the marinade into the rib, then leave it to marinate for at least 2-3 hrs.
- Place the pack of instant coffee powder and the 2 TBsp of maltose into a bowl and add 1/2 cup of hot boiling to dissolve the coffee powder and the maltose. Once dissolved, add in 2-3 TBsp Kahlua and mix well. Set aside for later use.
- Wash the parsley and cut into 1″ length and set aside in the fridge.
COOKING METHOD FOR STICKY COFFEE KAHLUA PORK RIB RECIPE (30 mins)
- In a wok, add in the oil and turn the heat to medium high. Once the oil is heated up, add in the pork ribs in batches and fry until golden brown using a long metal tong. Transfer the pork rib on a sieve to drain off the excessive oil.
- Transfer the oil from the wok into a container. With the same wok, pour in the coffee mixture. Turn the fire to medium low and cook until the sauce thickens and becomes sticky.
- Add in the pork ribs and toss to coat the ribs evenly with the sauce.
- Transfer the pork ribs onto a plate and top with roasted almond flakes and parsley. Serve hot.
TOP TIPS FOR STICKY COFFEE KAHLUA PORK RIB RECIPE
- Adding rice flour to the batter makes it more crispy after deep-frying
- If you do not have kahlua, use 2 packets of instant coffee powder and add 2 tsp of sugar to it. Make sure the instant coffee power is not “3 in1” which has milk powder in it. “2 in 1” is still acceptable as it has sugar added to it. Personally I found Aik Cheong Kopi ‘O’ brand gives the Coffee Pork Ribs a very aromatic coffee taste.
- Don’t skip the Kahlua (Coffee Liquor)- this is what gives the sauce such a flavourful coffee aroma.
- You can use either pork pork prime ribs (排骨 pai gu) or spare ribs (大排骨 da pai gu). Spare ribs are the more economical option, since you are going to be chopping it into smaller pieces anyway, and they taste just as good.
- You can also replace the pork ribs with pork chops but you need to tenderise it by using a tenderiser. You also need to cut the pork chop into bite sizes. The cooking time for the pork chop is slightly shorter than the ribs.
- If you want it less sweet, reduce the amount of maltose.
- Child-Friendly: Children love to hold the ribs and eat the meat directly off the bone! For the children’ portion, skip the coffee sauce and coat with a little honey or maltose instead. Or serve without the sauce like we do.
- Egg-Free: Skip the egg in the marinade
- Fish-Free: No modifications needed
- Nut-Free: Skip the almond flake garnishing
- Shellfish-Free: No modifications needed
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|About The Burning Kitchen|
Hi! We are Bee Leng and Melissa, the mother-daughter team behind The Burning Kitchen. We love home cooking and we love sharing our family’s recipes with the world. We only ever share proven recipes that we have perfected ourselves, and which we write-up from scratch (no hidden steps, no secret sauces). And the best part is: our recipes are full of fantastic, and often, surprisingly easy tips from years of experience, that is bound to improve your cooking regardless of your current level! Read more.