Love, pork

Marmite Pork Ribs

It is written:

There was this Rabbi in a small town, and he was really curious about why so many people ate pork. He wanted to try some, but there was nowhere in town he could go and not be seen.

One weekend, he made an excuse and traveled to a distant town, went into a restaurant and ordered the first pork item on the menu. While he’s waiting for his order of pork, the president of his congregation walks in. He sees the Rabbi and asks if he could join him for dinner, and the Rabbi has no choice but to agree.

Some time later, the waiter returns with the Rabbi’s meal. He takes the cover off the large platter, and there is a whole roast pig, with an apple in its mouth.

The congregation president is more than a little shocked.

“What a fancy place!” exclaims the Rabbi quickly. “Just look at how they serve the apple I ordered.”

There are time when you crave something sweet, savory and pork.

It did not help matters when Seetoh released a video on how to make Coffee Ribs. So there was no helping it but to go out and get some pork ribs.

The question of what to do with them turned academically Victorian, but in short, I did them 3 ways.

2010January31-PorkRibs-4

So good you can even eat it on its own

With a light dusting of cornstarch and a nice deep-fry, the spare ribs were ready for the final lashing of whatever hits your fancy. In my case, I decided to do the said Coffee Ribs, Marmite ribs and Butter ribs.

Coffee Pork Ribs

Fat, caffeine, sugar, umami and pork – what’s not to like?

It’s been noted that the most successful foods are the ones that combine fat, sugar and salt. With the Coffee Pork Ribs, I would add Caffeine and umami to make this an unbeatable combination.

The Coffee Pork Ribs are easy as demonstrated by K.F. Seetoh. I used a darker 3-in-1 coffee (Nescafe), slightly less water and added a drop or two of sesame oil. As shown in the video, you toast the coffee powder first, add some liquid and umami in the form of the oyster sauce. I let the sauce reduce on high heat before tossing the ribs. If you happen to burn the sauce, you’ll get a harsh bitter burnt coffee buzz.

Needless to say, serve hot. On a bed of lettuce and tomato to collect some of the sauce and to provide some vegetative salve to the guilty palate.

Marmite Pork Ribs

Somehow Vegemite Pork Ribs sound like an oxymoron

Marmite is an acquired taste which I have; especially for Marmite with butter toast soldiers with a soft-boiled egg dip and coffee. With pork ribs, the combination of sweet, salty and bitter, it’s no wonder this is one of the more popular ways to consume Marmite.

This is even easier than coffee pork ribs. For the sauce, simply reduce, in a hot wok, the combination of 1 cup (120ml) of water with 1 tablespoon of Oyster sauce and 0.5 teaspoon of Marmite. The only caution here is that Marmite is very salty – so is the Oyster sauce for that matter – and becomes even more so as you reduce the sauce so you need to taste the sauce to judge. Add the Marmite by the half-teaspoon. As the sauce thickens, toss in the deep-fried pork to glaze and serve piping hot. You may substitute the oyster sauce with tangy BBQ sauce.

Eating Marmite pork ribs with fingers is an obvious choice. Oh yes: Guinness Pork Ribs… 🙂

Butter Pork Ribs

Full-on, fat-on-fat action

I’m not a fan of Butter Pork Ribs simply because I prefer my pork ribs sultry smokey sweet and not unctuous. But I guess some people just need some full-on fat-on-fat action, BBW-style. Not that there’s anything wrong with that. In moderation. When the occasion calls for it.

There are two ways to do Butter Pork Ribs, the more complex and delicious way using Beurre Blanc will be explored some other time. The easiest way is to melt some butter and stir some flour to make a simple butter sauce and finally toss the pork into the ring when the sauce turns yellowish.

Ewwww… but, if you must, eat with fingers.

Deep-fry!


Posted on 5th Feb 2010 in Food and Drink, Recipes, Tze Char

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