Name: Singapore Coffee Pork Belly/Spare Ribs
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Ingredients: 800 g Cubed Pork Belly Rashers (skin removed, try to get some with not huge amount of fat) Or Spare Ribs; 1 tsp Salt; 3 tbsp Oyster Sauce; 1.50 tsp Sesame Oil; ½ Coriander bunch, roots and stems.; 1 tsp Bicarb soda/Baking Soda; 6 tbsp Corn Flour; 1 Egg; ¼ cup Water; 3 tbsp Instant Coffee (I used Lavazza Intenso); 3 tbsp Brown Sugar; 1 tbsp White Sugar; 3 tbsp Honey; 4 Garlic cloves finely chopped; 5 tbsp BBQ sauce ( I used Heinz Smokey BBQ); 3 tbsp Rice Wine Vinegar; 2 tbsp Dark Soy Sauce; ½ cup Water; ½ Bunch of Coriander, roots, stems and leaves; 2 tbsp Grated Ginger (can use jar one too); 1 tbsp Lime Juice; 2 Small Hot Chillies, chopped. More if you like it hot!; Vegetable oil for deed frying, about 1 Litre; Sliced Chillies; Coriander Leaves; Sesame Seeds (I completely forgot to add it to mine!Would have looked even better!!); Vietnamese Style pickled carrots (optional, if you happen to have it or know where to get it from); Rice, Blanched Vegetables

Author2tucrqCategoryMains, PorkDifficultyBeginner

One of the most mouth watering pork belly recipes I have EVER eaten!

Being in full lockdown means more time for online activities, such as searching for some new recipe ideas!! I saw "Singapore Coffee Ribs" and got intrigued. I love pork, LOVE Singaporean cuisine, and Coffee is life for me. So thought to give it a go! I looked at few recipes, added couple of my own ingredients and am now proud to present it to you! I changed spare ribs to pork belly rashers simply due to cost. It's same thing really, but ribs were 30% more expensive. I did have to cut skin off the rashers, but still was much better value. So you can use either. Just be careful of small bones in spare ribs when you eat it.

It's perfectly sticky, glossy, sweet, salty and slightly bitter from coffee, it makes a perfect hearty dinner on the freezing day. And the best thing - unlike some Asian dishes made from scratch that require a TON of ingredients, this one does not! Most of you already would have most of it the pantry.

Give this a go and you will thank me!!

Yields1 Serving

Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Marinade

800 g Cubed Pork Belly Rashers (skin removed, try to get some with not huge amount of fat) Or Spare Ribs

1 tsp Salt

3 tbsp Oyster Sauce

1.50 tsp Sesame Oil

½ Coriander bunch, roots and stems.

1 tsp Bicarb soda/Baking Soda

6 tbsp Corn Flour

1 Egg

¼ cup Water

Coffee Sauce

3 tbsp Instant Coffee (I used Lavazza Intenso)

3 tbsp Brown Sugar

1 tbsp White Sugar

3 tbsp Honey

4 Garlic cloves finely chopped

5 tbsp BBQ sauce ( I used Heinz Smokey BBQ)

3 tbsp Rice Wine Vinegar

2 tbsp Dark Soy Sauce

½ cup Water

½ Bunch of Coriander, roots, stems and leaves

2 tbsp Grated Ginger (can use jar one too)

1 tbsp Lime Juice

2 Small Hot Chillies, chopped. More if you like it hot!

Vegetable oil for deed frying, about 1 Litre

Garnish

Sliced Chillies

Coriander Leaves

Sesame Seeds (I completely forgot to add it to mine!Would have looked even better!!)

Vietnamese Style pickled carrots (optional, if you happen to have it or know where to get it from)

Serve with

Rice, Blanched Vegetables

Cut Belly Rashers or Spare Ribs in cubes

Mix all ingredients of the marinade and let marinate for 30-60 minutes

While it's marinating, don't forget to take few sips of wine.
Now mix all ingredients for the coffee sauce. Tip for the coffee granules, for water required, use hot water and dissolve instant coffee in it.
Start on your rice and prep veggies that you will be blanching.

Heat oil in the medium size pot. Bring to 170C. ( I use infrared Thermometer, it's so handy!). Other way to check, stick wooded chopstick in. Once bubble start appear around it, you are good to go.
Fry belly pieces in 2 batches till cooked through and golden. You don't want to overcrowd the pot, or it won't cook.

Now to the fun part. Pour coffee sauce into a large frying pan, bring to simmer and add cooked cooked belly pieces. Coat them properly with the sauce let it reduce and become glossy and sticky. DONE!

Serve with rice and some blanched veggies, I had baby cauliflower florets and bokchoy. Garnish with coriander (can also use spring onion), chilli slices, pickled carrots (very nice to cut through the richness of the sauce) and sesame seeds (absent from my photo :))

Enjoy!!

Ingredients