Sticky Coffee Pork might sound like an odd combination, but in Singapore, it is a household favourite! The original ribs recipe shot to fame after being created by local celebrity chef Sam Leong. At Angel Hill, we found this inspiring and decided to put our spin on it, combining this with a popular street food to give a real taste of south-east Asia.
We recommend using ethically sourced coffee which will give you a high-quality flavour and positively impacts the lives of the farmers. When buying coffee look out for the Fairtrade symbol, USDA organic seal and the Rainforest Alliance certification on the packaging.
We use pork collar for this recipe. Pork collar is an often forgotten cut which is perfect for slow cooking or roasting. The meat is marbled with fat which helps ensure it remains moist during slow cooking for a tender and delicious dish. Unlike other cuts, there is also virtually zero waste throughout cooking. Find the full recipe below.
Sticky Singapore coffee cart pork, coconut rice, scallions and crispy shallots
- Half a garlic bulb
- 500g pork collar
- 125ml sweet chilli sauce
- 75ml dark soy sauce
- 2 tbsp instant coffee
- 250g long grain rice
- 75ml toasted sesame oil
- 50g caster sugar
- 1 fresh lime
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 0.5 tbsp chilli flakes
- 200ml coconut milk
- 1 tbsp desiccated coconut
- 0.5 tbsp table salt
- 0.5 tbsp ground white pepper
- Half a bunch of spring onions
- 1 red chillies
- 2.5 tbsp crispy shallots
Preheat your oven to 200⁰C.
Mix the instant coffee with 100ml of warm water, set aside and allow to completely cool. Peel & mince the garlic then mix the dark soy, coffee, sesame oil, caster sugar, lime zest, lime juice, ground cumin, ground coriander, chilli flakes, minced garlic and sweet chilli sauce together then set aside for later.
Place the pork collar into a deep sided tray and fill half the tray with cold water, then cover tightly with parchment paper and tin foil and roast at 200⁰C for 2 hours.
After one hour, check the water level and top back up to half if needed, then re-cover and return to the oven for a further hour.
After an hour take out the tray from the oven and drain away any cooking juices. Then using forks shred the meat to make pulled pork. Mix the coffee sauce and add it to the pork. Mix the pork and coffee well before returning to the oven and cook it uncovered for 35 minutes.
Add the coconut water and the rice into a pan and bring to the boil then reduce the heat and simmer for 12-15 minutes or until the rice is done. Make sure to check and top up the rice with cold water if needed. Once the rice is cooked, remove from the heat and stir in the desiccated coconut. Drain the rice well and season to taste. Wash and finely shred the spring onions and red chillies.
Top the hot coconut rice with the sticky coffee cart pork, shredded scallions, chillies and crispy shallots and enjoy.
Simply double the number of chilli flakes for a spicier dish or add 2 tablespoons of runny honey to the marinade to cool the heat slightly whilst still getting the flavour of the chilli.