Delectable pork ribs with a twist.


  • 600g of pork loin

  • 200g of water

  • 1/2 tsp of baking soda

  • 1/2 tsp of five spice powder

  • 1/2 tsp of salt

  • 2 tbsp of oyster sauce

  • 2 tbsp of sesame oil

  • 1 egg

  • 4 tbsp of cornflour

  • 1/2 tsp of custard powder

  • A pinch of white pepper

  • 1 tsp of roasted sesame seeds

  • Coffee sauce:

  • 600ml of water

  • 200g of sugar

  • 50g of honey

  • 80g of coffee powder

  • 90g of coffee essence

  • 150g of tomato sauce


  • Coffee sauce:

  • 1.

    Boil the water.

  • 2.

    Stir in the sugar and honey.

  • 3.

    Add in the tomato sauce, coffee powder and coffee essence.

  • 4.

    Keep it at a simmer for 45 minutes.

  • 5.

    After simmering, let it cool down and then refrigerate for 1 day.

  • Pork loin:

  • 1.

    Sliced the pork loin in thickness of 2 cm, use a meat tenderiser to pound the pork loin evenly.

  • 2.

    Place the pork loin into a bowl, add the water and baking powder to begin marinating the meat.

  • 3.

    Add in the five spice powder, salt, oyster sauce, white pepper and sesame oil, and continue to marinate.

  • 4.

    Add in the egg, followed by the cornflour and then refrigerate for 1 day.

  • Cooking:

  • 1.

    Heat up the cooking oil until it is at boiling point, and place the marinated pork loins into the pan.

  • 2.

    Fry the pork until it turns golden brown, then take out the meat before placing it aside.

  • 3.

    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. 

  • 4.

    Pour in the coffee sauce and stir until bubbles are formed, once the sauce begins to bubble lower the heat.

  • 5.

    Put in the fried pork loin and allow the coffee sauce to be coated around it.

  • 6.

    Take the coffee pork out, and finish it with sprinkle of roasted sesame seeds.


Exclusive recipe courtesy of Taste Obsession Singapore. 

Coffee Pork Ribs are just one of the dishes which will feature at the Taste Obsession Singapore events which kick off next week. Taste Obsession Singapore will run from 3rd March to 12th April at Cirrus Dining in Sydney. From 3rd to 5th March, guests can experience a special 9-course collaboration degustation menu by Brent Savage, co-owner/chef at Cirrus and Chef Wayne Liew from cult Singapore eatery, Keng Eng Kee. From 6th March to 12th April Cirrus will continue to serve a Singapore-inspired menu by Brent Savage. For more information see Visit Singapore.

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