A popular chi zhar dish, coffee pork ribs is an interesting fusion of one of the world’s most addictive drinks with chewy, tasty pork belly ribs. Typically deep fried, then bathed in a thick sweetish coffee syrup, this version does away with the deep frying but can be whipped up with lighting speed.
Ingredients
1 kg pork belly ribs
1/2 cup strong black coffee
1/2 cup white sugar
2 – 3 Tbsp dark soya sauce
Salt to taste
Method
- Place pork ribs and about 1-1.5 cups of water into the Phillips All In One Cooker.
- Pressure cook for 10 minutes.
- Open the lid when indicator button shows that it is safe to do so.
- Change the function to Saute and set the timer for 10-15 minutes.
- The sauce will boil and thicken.
- Taste the sauce. Add sugar if the sauce is still very syrupy after 5-8 minutes. Season with salt to taste but be mindful that the sauce will thicken and the taste now will just become more intense.
- Once the ribs are coated with a thick syrupy sauce, switch off.
- Serve hot or cold.
