Coffee Pork Ribs with Kahlua

Method11 steps

1. 1

   Step 1: Have the butcher cut the pork ribs (½ kg) into 2-inch lengths, or use a suitable knife and board. Keep the ribs cold until preparing the marinade.

   Uses ½ kg pork ribs

2. 2

   Step 2: Place the ribs in a clean large bowl without washing the raw pork. Beat the egg (1) in a separate clean bowl so it is ready to mix into the marinade.

   Uses All chopped pork ribs from step 1 · 1 egg

3. 3

   Step 3: Mix the ribs and beaten egg with all the measured marinade ingredients, rubbing the coating evenly over the ribs. Cover and refrigerate for 6 hours or overnight. Keep the ribs cold until the frying stage.

   Refrigerated pork-rib marinade · 360 minUses All ribs and beaten egg from step 2 · ½ tsp salt · 1 tbsp oyster sauce · 1 tsp sesame oil · 3 tbsp plain flour · 3 tbsp potato flour · 2 tbsp rice flour · ¼ tsp sodium bicarbonate

4. 4

   Step 4: Dissolve the packet of coffee powder and 2 tbsp maltose in all the ½ cup boiling sauce water. Stir in the 2–3 tbsp Kahlua. Prepare this separately from the raw-pork marinade and set it aside for the cooking stage.

   Uses 2 tbsp maltose · 1 packet 2-in-1 Kopi O coffee powder · ½ cup boiling sauce water · 2–3 tbsp Kahlua

5. 5

   Step 5: Wash and drain the parsley (1 stalk), discard the wash water and cut the parsley into 1-inch lengths. Keep it in the refrigerator until serving.

   Uses 1 stalk parsley · Water, as needed to wash parsley

6. 6

   Step 6: Heat the frying oil in a wok over medium-high heat. Fry the coated ribs in small batches, turning with long tongs until the coating is golden and fully cooked and the thickest meat reaches at least 63°C/145°F away from the bone. Adjust the heat to cook through without scorching the coating. Complete all batches promptly, keeping unfried ribs refrigerated until needed.

   Uses All marinated ribs selected for successive frying batches from step 3 · Oil, as needed for the frying reservoir

7. 7

   Step 7: Lift the cooked ribs onto a clean sieve or rack over a tray and allow excess frying oil to drain. Keep the drained ribs separate from the oil left in the wok.

   Uses All cooked ribs lifted from the frying reservoir in step 6, with oil retained separately

8. 8

   Step 8: Keep all drained cooked ribs on a clean rack or dish and let them rest for at least 3 minutes after the last batch finishes cooking. Keep them separate from the frying oil.

   Rest fully cooked pork ribs · 3 minUses All drained ribs from step 7

9. 9

   Step 9: Turn off the heat and let the unused frying oil cool enough to transfer safely into a suitable heatproof container. With the drained wok back over medium-low heat, pour in the prepared coffee sauce and cook, stirring, until it thickens and becomes sticky.

   Uses Unused oil remaining in the wok after step 6, with cooked ribs already lifted · All separately prepared coffee sauce from step 4

10. 10

    Step 10: Return the rested ribs to the sticky coffee sauce and toss gently until they are evenly coated and hot.

    Uses All sticky coffee sauce from step 9, with removed frying oil kept separate · All cooked ribs after their required rest in step 8

11. 11

    Step 11: Transfer the glazed ribs to a serving plate. Scatter over the optional roasted almond flakes (2 tbsp) and prepared parsley, then serve hot, shared between ten small portions.

    Uses All hot glazed pork ribs from step 10 · 2 tbsp roasted almond flakes, optional · All drained chopped parsley from step 5, with washing water discarded