Nespresso Pork

Who would have thought coffee as a sauce goes well with savory pork? Adding oyster sauce to coffee is madness! But as mad as it sounds, the smoky coffee sauce is perfect for the crunchy savory bite-size pork!

You’ll get:

300g of pork shoulder, good for 3 adults.

You need:

For marinate

• pork shoulder
• 1 tsp of salt
• 1 tbsp of corn starch
• 1 egg
• 1 tsp of sesame oil
• 1 tbsp of Hua Tiao Jiu (shaoxing wine)
• a pinch of ground white pepper

For sauce

• 1 Nespresso pod of your choice
• 1 tbsp of oyster sauce
• 3 tbsp of brown sugar
• 1 tbsp of water
• 1 tsp of corn starch

For finishing and garnish

• 3 cloves of garlic, chopped
• spring onions

Your equipments:

• A Nespresso pod and machine
• A deep fryer OR a deep frying pan
• A pan with lid
• Cooking oil suitable for high temperature frying
• Some kitchen paper towels to dab dry meat and soaking up excess oil

To make:

1. Dab dry all sides of the pork and cut to bite size
2. Marinate them for 1 hour in room temperature.
3. Transfer the pork to a dry plate and coat the spare ribs with another coat of corn starch.
4. First fry: bring your frying oil to about 160–180°C and deep-fry your spare ribs till pale yellow. Fry 5–6 pieces at a time to better control the oil temperature.
5. Place the fried ribs on a wire rack to drain excess oil.
6. Second fry: once you are done frying all the pieces, raise your oil temp to 180–200°C and deep-fry your spare ribs the second time to golden brown. Again, work in small batches to better control the oil temp.
7. Place the fried ribs back on the wire rack to drain excess oil.
8. Heat up a tbsp of oil in your pan and fry the chopped garlic until aromatic.
9. Pour sauce into the pan and turn down the heat to low, let the sauce cook for a minute.
10. Turn off the heat.
11. Place the pork into the pan and gently flip them to coat all sides with sauce.
12. Plate it and garnish with chopped spring onions.

Tips:

Remember to dry the surface of the pork before marinating so your batter later on will be more crispy!

Deep fried dishes are generally best when served warm as the batter turn soggy when cold. So I turn on the oven for 1 minute and off. Then keep it closed and use it as my “food warming capsule” while I get other dishes ready. Also good in keeping my dishes from plain sight and away from little nibbles from the “rats”.

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My name is Rayner. Cooking and baking are my hobbies and my way to get my mind off work. Come follow my food journey and see what I’m cooking up for the family.

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