Rice topping : sweet and spicy pork spare ribs
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Filed under Mighty meaty; My recipes; The rice bowl; Asian, Filipino, pork
Ingredients :
750 g. of pork spare ribs, cut into bite-size pieces
1-1/2 c. of pineapple chunks or tidbits, drained
1 c. of pineapple juice or syrup
2 tbsps. of tomato paste
1 whole garlic
1 whole onion
1 medium-sized carrot
3 green chilis
1 tbsp. of sugar
1/8 c. of coconut vinegar
1 tbsp. of tapioca or corn starch
1/2 c. of cooking oil
salt and pepper
Cooking procedure :
Place the pork spare ribs in a bowl. Add about 2 tsps. of salt and 1 tsp. of ground black pepper. Mix well with your hands.
Heat a heavy skillet or wok. Pour in the cooking oil and heat until it starts to smoke. Add the seasoned pork and fry over very high heat until the edges are golden brown. Pour off the cooking oil until only about a tablespoonful remains. Return the skillet or wok to the heat. Add a tablespoonful of tomato paste and continue cooking the pork over high heat. Toss several times to coat each piece with tomato paste. Pour in the vinegar, pineapple juice or syrup and about a cup and a half of water. Cover and simmer for 30-35 minutes or until the pork is tender.
While the pork simmers, peel and cut the carrot into thin rings. Peel and finely mince the garlic. Peel and cut the onion in half then slice thinly.
Cut off the tops of the green chilis and slice the body diagonally into 2-3 pieces.
Mix together a cup of water, the sugar, the remaining tomato paste and the tapioca or corn starch
By the time the pork is done, there should be very little liquid left in the skillet or wok. Add the pineapple chunks or tidbits, carrot slices, green chilis, minced garlic and sliced onion. Cook, tossing, for about a minute. Pour in the starch solution and cook, stirring, until the sauce is thick and clear.
To serve : Place hot steamed rice in individual bowls, making a hollow at the center. Place about 2-3 pieces of pork spare ribs at the center, some pineapples, carrots and onions. Ladle a tablespoonful or two of sauce over and around the meat and vegetables. Serve at once.
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i tried this yesterday for our family’s sunday get-together. it was a hit!
i needed to cook it the second time kase by dinner, ubos na yung niluto ko earlier. ang dami pa naman noon.:lol:
it’s easy to cook. ang daling i-follow ang cooking directions.
thanks for sharing this recipe!:smile:
i’ve always loved browsing through websites and cookbooks, marking and copying recipes that i’d like to try if and when i have the resources for some of the ingredients…but this is the first website that i came across with recipes that i can actually cook in real time!
i came across it while looking for a recipe for beef steak, i tried the bistek recipe last sunday and it was an instant hit…my friends did not leave the table until ALL the bistek were gone! the next recipe that i tried come monday lunch was this particular recipe…and again…yet another hit! 
thank you very much for posting your recipes…it really made my day…as a matter of fact, ever since i didcovered your website i always have it up in my computer! 
thanks again!
You’re welcome, Arlene.
I’m so glad, Marione. It has always been my complaint about traditional cookbooks that they don’t make you feel confident or inspired enough to really cook. Most cookbooks just make you want to ogle at the photos. And I don’t want that…
hi! is this the same with king do or king dao spare ribs? can i request for this kind of recipe? i think medyo iba to with this recipe since the kingdao ribs were deep fried with cornstarch….tnx!!!!
gusto ko to lutuin tonight sawa na ako sa meat hahaha pero ms. connie paano kung wala kang coconut vinegar? is there any substitutes?
hello po.im a young mother learning to make her family happy.tomorrow is just another of those very stressful days when i couldn’t think of better things than what i should serve my family.can i please ask where is the recipe for this meal.tnx.more power.
hi ma’am connie.what would be a good substitute for coconut vinegar? we’re based here in uae and although there are a lot of filipino food items here,a trip to market where we can get them isn’t done everyday.thankyou very much and more power. =)
Cane vinegar.
hi ma’am it’s me again,thank you for your reply.after i posted my query,i researched in the internet possible substitutes for coconut vinegar and 3 sites i visited stated that lemon juice is a good option.
but since i’ll be cooking it tomorrow and i’ve been accustomed to sweet and sour fish by my mom with cane vinegar..i think i’ll stick to it and follow ur advice as well.
=)
Substituting lemon juice is a very American solution LOL It’ll make the cooked dish more aromatic but the tang won’t be the same.
my husband and flatmates can’t get over your recipe..it was really great..i’m glad i found your website where i can try really great dishes.thanks a lot! =)