Ed: This is an award-winning dish by Malaysian-born chef and now Director of Kitchens of Tung Lok Group, Sam Leong. The ingredient list is quite long but the steps are relatively easy. Enjoy!
1. Marinate pork belly ribs with seasoning for 6 hours. Set aside.
2. In a pre-heated oven at 220°C, bake pork belly ribs for about 15 minutes. Remove from oven.
3. In a wok, add coffee sauce and belly ribs, Cook for 20 seconds.
3. Garnish with mixed greens and serve.
Takes about: 20 minutes, excluding 6 hours to marinate
Ingredients
- 200g belly ribs (for 1person)
- Seasoning (for 10 persons,
- adjust accordingly if desired):
- 2 tsp bicarbonate of soda
- 80g soy sauce
- 80g sugar
- 24g plain flour
- 32g cornflour
- 10g minced garlic
- 2 eggs
- 8g dark soy sauce
- 10g Chinese white wine
- 1g fresh rosemary
- 1g fresh bay leaf
- 2g fresh wolfberry juice
- Coffee ribs sauce (for 10 persons,
- adjust accordingly if desired):
- 1 bottle tomato ketchup
- 80g plum oil
- 90g orange jam
- 90g apple jam
- 8g salt
- 192g sugar
- 48g cocoa powder
- 6g coffee powder
- 250g vegetable stock
Garnish
- 50g mixed greens
How to
1. Marinate pork belly ribs with seasoning for 6 hours. Set aside.
2. In a pre-heated oven at 220°C, bake pork belly ribs for about 15 minutes. Remove from oven.
3. In a wok, add coffee sauce and belly ribs, Cook for 20 seconds.
3. Garnish with mixed greens and serve.
Takes about: 20 minutes, excluding 6 hours to marinate