Rice topping : sweet and spicy pork spare ribs
November 8, 2004 
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Filed under Mighty meaty; My recipes; The rice bowl; Asian, Filipino, pork
Print This Post
Filed under Mighty meaty; My recipes; The rice bowl; Asian, Filipino, pork
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A favorite item in most Chinese restaurants’ menu, rice topping simply means a bowl of rice topped with a saucy meat, seafood or vegetable dish. To top my rice, I used pork spare ribs that is a combination of the traditional sweet and sour pork and pork aloha. The pork spare ribs had been pre-cut in the supermarket. The length of the bones is two to two-and-a-half inches. I just had to cut the meat in segments so that each piece had a bone in it. To make the dish a little spicier than the usual sweet and sour pork, I added three pieces of siling haba (green chilis).
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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! =)