John Myers
Ingredients for 2 servings:
- 250 g spare ribs
- 250 g pork steak(s) (neck steak) or belly meat
- 150 ml soy sauce, Philippine
- 150 ml vinegar (coconut vinegar)
- 1 large onion(s), red
- 4 garlic cloves
- 1 piece(s) ginger, thumb-sized
- 1 tsp black peppercorns
- 3 bay leaves
- 2 carrots
- 3 tbsp cane sugar, to taste
Instructions
Working time approx. 15 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 50 minutes; Total time approx. 4 hours 5 minutes
Filipino classic, also available with chicken
This Filipino classic is a simple farmer’s dish that’s a treat for fans of intense, exotic flavors. Separate the ribs and cut the neck steak/belly meat into bite-sized pieces. The soy sauce should be Filipino, such as Datu Puti or Silver Swan, as these have a lower salt content than, for example, Thai. I always use coconut vinegar for white vinegar; other light-colored vinegars might work, but I don’t have experience with them. You can find coconut vinegar and soy sauce at any well-stocked Asian store. Slice the red onion, slice the garlic, and roughly chop the ginger. Mix all of the above ingredients thoroughly and let it simmer in the refrigerator for 1-3 hours. Bring everything to a boil in a pot. Once it’s boiling, stir once (not before) and simmer with the lid on for 30 minutes. Then remove the lid, add the sliced carrots, and let the sauce simmer for another 20 minutes. When tasting, you can decide if the dish is too vinegary for your liking. If so, add a little water and more cane sugar to make the sauce milder. Serve this dish hot with basmati or jasmine rice. Alternatively, you can cook it with chicken thighs, or a combination of both. The main thing is that the meat isn’t too lean.
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