Did you know that the marketing slogan for Marmite is ‘Love it or Hate it’? We love this uniquely British spread so much that we use it for our savoury seafood, poultry and meat dishes.
For our dish today, we used honey to make a sweet-savoury glaze combined with orange juice and zest to cut through the sweetness. The end results? Sweet sticky citrusy marmitey ribs that makes you DROOL!
#themeatmensg #simple #delicious #marmite #porkribs
600g pork ribs
1 clove garlic (minced)
Zest from 1 orange
Oil for deep frying
1 tbsp oil
2 tbsp Shaoxing wine
1 tsp white sesame seeds
1 egg white
2 tsp soya sauce
1 tsp Shaoxing wine
¼ tsp salt
½ tsp pepper
1½ tbsp cornflour
1½ tbsp Marmite
3 tbsp honey
½ tsp chicken stock powder
1 tbsp light soya sauce
1 tbsp worcestershire sauce
50ml orange juice
50ml water
Clean and pat dry pork ribs.
Marinate the pork ribs with 1 egg white, 2 tsp soya sauce, 1 tsp Shaoxing wine, ¼ tsp salt, ½ tsp pepper and 1 ½ tbsp cornflour. Set aside for minimum 1 hour.
Cut orange zest into long thin strips.
Whisk well 1 ½ tbsp Marmite, 3 tbsp honey, ½ tsp chicken stock powder, 1 tbsp light soya sauce, 1 tbsp worcestershire sauce, 50ml orange juice and 50ml water. Set aside.
Heat oil for deep frying. Fry marinated pork ribs until golden brown. Drain off excess oil. Set aside.
Heat 1 tbsp oil and fry mince garlic until fragrant.
Pour in the sauce mixture. Simmer for 2 minutes..
Tumble in the fried pork ribs and give a quick stir until the sauce is absorbed by the meat and thicken.
Stir in the blanched orange zest and glaze with 2 tbsp Shaoxing wine.
Garnish with white sesame seeds and serve
