Serves 5 to 6

Ingredients:

Seasoning:

• Cooking Oil, 6 tablespoons
• Pork Spare Ribs, 750 grams (cut into bite-sized cubes)
• Salt, 1/2 teaspoon
• Oyster Sauce, 2 tablespoons
• Sesame Oil, 1 teaspoon
• Baking Soda, 1/2 teaspoon
• Corn Flour, 5 tablespoons
• Water, 3 tablespoons
• Egg, 1 

Pan-Searing:

• Cooking Oil, 3 tablespoons

For the Sauce:

• Instant Coffee Powder (less/no sugar), 2 tablespoons
• Brown Sugar, 3 tablespoons
• White Sugar, 2 tablespoons
• Minced Garlic, 1 tablespoon
• Barbeque Sauce, 3 tablespoons
• Chinese Rice Wine, 1 tablespoon
• Dark Soy Sauce, 1 tablespoon
• Drinking Water (room temperature), 5 tablespoons
• Cinnamon Stick, 1
• Dried Chili, 3 (cut into 1cm length)

For Garnish:

• White Sesame Seeds, 2 teaspoons
• Chilli Padi, as preference
• Parsley, as preference

Preparations:

1. In a bowl, combine pork ribs cubes and ingredients for seasoning. Mix well and set aside in the fridge to marinate for at least 30 minutes. 

Instructions:

1. In a 26cm Thermos® KFH-026D Ultra-Deep Non-Stick Frying Pan, heat cooking oil over low-medium heat for about 2 to 3 minutes.
2. Pan-sear the marinated pork cubes for about 8 to 10 minutes per round until golden brown on all sides and fully cooked. Remove cooked golden brown cooked pork cubes from the non-stick frying pan and set aside.
   
3. Meanwhile, prepare the sauce with a separate bowl by mixing all the ingredients (except cinnamon stick and dried chilli), while allowing some time for the frying pan to slightly cool. Stir and mix the sauce well.
4. When the sauce is prepared, wipe clean the pan-sear residues on the non-stick frying pan with some kitchen towels.
   
5. Using the same non-stick frying pan, heat sauce, cinnamon stick and dried chili over low-medium heat and bring to a soft simmer for about 3 minutes.
6. After 3 minutes and when the sauce has thickened, add pan-seared pork cubes, coat them with the sauce evenly and continue tossing until the sauce further reduces to a sticky glaze.
   
7. Before serving, garnish with white sesame seeds, chilli padi and parsley. Best matched with white rice, and enjoy! 
   

Notes:

• The recipe is improvised from an original recipe, courtesy of tasty.co.
• This recipe is based on using the Thermos® KFH-026D Ultra-Deep Non-Stick Frying Pan. You may adjust the ingredients quantities based on the size of the Frying Pan. 

Tip:

• The sauce is thickened when it can thinly coat the back of a spoon.  

Photos and recipe courtesy of Thermos Singapore team.