During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Coffee Pork Ribs from Keng Eng Kee, Singapore
If highly regarded Singapore restaurant Keng Eng Kee Seafood sounds familiar to anyone living in Sydney, it’s because Head Chef Wayne Liew was a recent guest at Brent Savage’s Cirrus Dining. Chef Wayne was here for a one-off collaborative menu blending tastes from the two culinary hotspots, bringing dishes like his famed coffee pork ribs to give diners a taste of Singapore. We were there, and we liked the ribs so much we sourced the recipe so our readers can try recreate it at home. And if you can’t, just throw it on that dining bucket list for when travel opens back up. Note this recipe serves four.
Ingredients – Pork Loin
- 600g pork loin
- 200g water
- 1/2 teaspoon baking soda
- 1/2 teaspoon five spice powder
- 1/2 teaspoon salt
- 2 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 1 egg
- 4 tablespoons cornflour
- 1/2 teaspoon custard powder
- Pinch of white pepper
- 1 teaspoon roasted sesame seeds
Ingredients – Coffee Sauce
- 600ml water
- 200g sugar
- 50g honey
- 80g coffee powder
- 90g coffee essence
- 150g tomato sauce
Method – Coffee Sauce
- Boil the water.
- Stir in the sugar and honey.
- Add in the tomato sauce, coffee powder and coffee essence.
- Keep it at a simmer for 45 minutes.
- After simmering, let it cool down and refrigerate for 1 day.
Method – Pork Loin
- Sliced the pork loin in the thickness of 2cm, use a meat tenderiser to pound the pork loin evenly.
- Place the pork loin into a bowl, add the water and baking powder to begin marinating the meat.
- Add in the five spice powder, salt, oyster sauce, white pepper and sesame oil, and continue to marinate.
- Add in egg, followed by cornflour and then refrigerate for 1 day.
Method – Cooking
- Heat up the cooking oil until it is at boiling point, and place the marinated pork loins into the pan.
- Fry the pork until it turns golden brown, then take out the meat before placing it aside.
- Heat up the pan or wok, and coat it with vegetable oil. Once the pan is hot ensure there is about 20ml of oil left.
- Pour in the coffee sauce and stir until bubbles are formed, once the sauce begins to bubble lower the heat.
- Put in the fried pork loin and allow the coffee sauce to be coated around it.
- Take the coffee pork out, and finish it with sprinkle of roasted sesame seeds.
