Marmite pork ribs

We’ve missed… I think… two Sunday dinners because I have been travelling. So I thought I’d whip up an all time favourite today. Also, I’ve been craving leeks – my mom-in-law got me hooked many years back with her stir fried leeks and I’ve never looked back.

Today’s dinner – marmite pork ribs, duck with salted vegetable soup, and stir fried leek. I wanted to feature the soup, but the family unanimously voted for the marmite pork ribs to be the featured.

We’re watching a show called “bad trip” on TV – it’s featuring holidays gone wrong. Let’s hope our own trip to Tokyo in November won’t be a “bad trip”. Today’s dinner topic was about DNA… “Mummy, won’t it be nice if I know how many percent chinese/ caucasion I was?”, “Mummy, if we evolved from apes, won’t my DNA show that i am only part human?” No words… and let’s get to the crux of the matter… these marmite pork ribs.



  1. Pork ribs (about 300g)


  1. Soy sauce (1 tbsp)
  2. Red sugar (the type you have with Putu Mayam… about 1tbsp)
  3. a dash of white pepper
  4. 1 egg white
  5. Little bit of salt


  1. Marmite (1 to 2 tsp)
  2. Maltose (1 tbsp)
  3. Honey (1 tbsp)
  4. Oyster sauce (1 tsp)
  5. Soy sauce (1 tbsp)
  6. Pepper and salt (to taste)
  7. Hot water (1tbsp)

Note: I usually don’t for plant based honey – their taste is too distinctive and difficult to blend in when I mix them in sauces like this. Also, feel free to reduce the amount for maltose and honey if you think it’s too sweet for you. It’s really to moderate the marmite, so be sure also to reduce the amount of marmite according.

For frying

  1. A mixture of rice flour, corn flour, and potato starch.


  1. Marinade the pork ribs for about one hour or more
  2. When you are ready, mix up the flour
  3. Then, heat up some oil, you’d be deep frying them.
  4. The oil must be very hot for deep frying, coat the ribs with the flour mixture before you put them in.
  5. Deep fry them for about 10 mins per batch.
  6. Drain the ribs
  7. Now, let’s prepare the sauce. Mix up all the sauce ingredients, and add the hot water to dissolve the maltose and honey.
  8. In a wok, cook up some garlic and when its fragrant, pour in the sauce mixture.
  9. When it’s thickened, put in the ribs and mix them well with the sauce.
  10. Ready to eat!

This is an all time favourite with my family. I hope you’d enjoy it too!



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