Marmite is actually made from yeast extract, a by-product of beer brewing and is suitable for vegetarian. Marmite is traditionally eaten as a spread on bread or toast for breakfast. But today, it is used a lot on cooking dishes. The natural savoury flavour of Marmite in Marmite pork ribs is further enhanced by mixing with honey to create a sticky, finger-licking and caramelised juicy pork ribs. This dark glossy sauce once reduced can be the perfect glaze for any fried pork or chicken pieces too.
First clean the spare ribs. Using a sharp knife cut the top fat along the top side of the ribs. Make sure that all the tough tissues that connect the meat are removed.
Prepare ingredients needed to marinade the pork ribs.
Combine the pork ribs with the marinade and mix well. Marinade for 1 hour.
Next, prepare the sauce to cook the pork ribs. Add Marmite, honey, maltose, soy sauce , pepper and chicken stock with HOT water in a small bowl. Mix well and set aside.
After the pork ribs have been marinated for 1 hour, add in cornflour and coat well. Deep fry the pork ribs over medium heat till golden brown and cooked. Dish out the fried pork ribs and drained.
Leave 1 tablespoon oil in the wok, add in chopped garlic and shallot. Fry till fragrant.
Then add in the Marmite sauce mixture, stir, bring to a boil (big bubbles) and cook until the sauce becomes thick.
Add in the fried pork ribs. Stir well to coat the pork ribs entirely.
Dish up, garnish with toasted sesame seed, carrot strips, honey tomatoes and parsley. Serve hot.