Ristretto Intenso 50 Capsule Box
Free delivery with SGD220 spent | Same day delivery before 2:30pm
Free delivery with SGD220 spent
Same day delivery before 2:30pm
Hainanese 3 Cut Coffee Pork Satay
By Chef LG Han, Chef-Owner of Labyrinth
ABOUT THE DISH
A homage to chef-owner LG Han’s two favourite Singaporean dishes – coffee pork ribs and Hainanese pork satay – this theatrical dish features three different cuts of coffee-marinated pork roasted over a Japanese charcoal grill to achieve a glorious, bittersweet char.
INGREDIENTS
Serves 4
- 200g pork shoulder
- 200g pork belly
- 200g pork jowl
For the marinade
For the coffee glaze
- 500ml water
- 125g caster sugar
- 250ml light soy sauce
- 75ml tamari
- 60g oyster sauce
- 10 NESPRESSO Professional Ristretto Intenso coffee capsules
- 10ml vegetable oil
- 2 garlic cloves, chopped
- 30ml dark soy sauce
- 20ml sesame oil
- 20ml oyster sauce
- 20g sugar
- 60g honey
DIRECTIONS
- Slice pork cuts into long rectangles and wrap each log in cling film. Roll the logs into roulades and freeze.
- Slice the roulade into 1mm-thin round slices and skewer one slice from each cut in the following order: shoulder, belly and jowl, shoulder, belly and jowl.
- Make the marinade. Combine all ingredients in a large bowl and whisk until well blended. Allow skewers to marinade for 8 hours.
- Make the coffee glaze. Prepare 10 capsules of NESPRESSO Professional Ristretto Intenso in ristretto size (25ml per capsule).
- Heat oil in a saucepan over medium heat and sauté garlic until golden brown. Add remaining ingredients, except honey, and stir to combine well.
- Lower heat to a gentle simmer and cook, while stirring continuously. Remove from heat and immediately place the saucepan in an icebath to cool. Stir in honey and adjust seasoning to taste.
- Prepare a charcoal or electric grill. Remove skewers from marinade and pat dry. Brush with coffee glaze and grill until slightly charred on the outside, constantly flipping to ensure even cooking. Alternatively, roast skewers in an oven at 180C for 8 minutes then use a blow torch to finish. Serve immediately with ketupat or white rice drizzled with light soy sauce.
TRY THIS RECIPE AT HOME
Original Kazaar
Vertuo Diavolitto
