PORK MEAT

BABY BACK RIBS a la TERIYAKI!

They aren’t the same and it isn’t just a difference in terms — baby back ribs and spare ribs come from different parts of the pig. Baby back ribs are from the back loin. The bones are smaller in width and length. Look for slabs that are about 2 pounds, lean and meaty. If the bone is exposed, the cutters are shaving too much meat off. With ribs, the majority of the meat is in between the bones, but it’s nice to have it around the whole portion of the rib.

YOU NEED…….

* 2 kg baby back ribs
* 1/2 cup of light soy sauce
* 4 tbsps. of gin or white wine (I used white wine)
* 2 tbsps. of sugar
* 1 tbsp. grated ginger
* 800g mushrooms (I used champignon)
* 1 tsp. cornstarch, dispersed in 2 tbsps. of water
* 4 tbsps. vegetable oil
* 1 spring onion leave, finely sliced into ring
* 1/2 cup of terriyaki sauce
* 1 tbsps. of sesame oil
* a cup of water

HOW TO…….

1.) Cut the baby back ribs along the meat part between the bones. Heat the cooking oil in a large shallow pan or casserole. Add ginger and back ribs, continue stirring until ribs both sides are golden brown.

2.) Add light soy sauce, sugar and add a cup of water, set the heat to the lowest setting, cover the pan and simmer the ribs for an hour. Meanwhile, prepare the mushrooms. If they are rather large, cut into halves or quarters.

3.) When the pork is tender, add the mushrooms and terriyaki sauce. Stir a couple of times and continue simmering for another five minutes. Pour in the starch solution, turn up the heat and cook, stirring, until the sauce is thick and clear, before serving drizzled 1 tbsps of sesame oil. Transfer the cooked baby back ribs, mushrooms and sauce to a serving platter and garnish with sliced onion leaves before serving.

PORK MEAT

PORK BABY BACK RIBS “TINOLA”

A soup served as a main entree in the Philippines, tinola is traditionally cooked with chicken, wedges of unripe papaya and sili leaves. I cook tinola with chayote instead. Should it be chicken tinola every time? No, of course not. I tried cooking tinola with pork once and I’ve done it several times since. My family loves it too. It is a good idea to use a cut of pork with bones like ribs. It would yield an even richer broth. But, since you will get less meat, you will have to increase amount (based on weight) of the pork. This time I used pork baby back ribs.

YOU NEED…….

* 1 kg baby back ribs- cut into serving sized-pieces
* 1/2 head garlic, crushed and discard skin
* 1 thum-sized pc. of ginger, peeled and sliced thinly
* 1 onion, sliced
* 3 chayote (sayote)- peeled, cut into wedges
* 1 bunch of young onion leaves or spring onion
* salt or patis (fermented fish sauce)
* pepper corn
* 1 tbsp. vegetable oil
* 5 cups of water or broth

HOW TO…….

1.) Heat vegetable oil n large pan or casserole, over high heat. Saute onion, garlic and ginger until fragrant (about 1 minute). Add pork ribs and stirring, cook until no longer pink on both sides. Season with salt or patis ( I used patis) and pepper corn. Pour in the water or broth and bring to a boil. Lower heat, cover and simmer for 30 minutes.

2.) About 15 minutes before the pork is fully cooked, increase heat to high and add the chayote wedges. Adjust seasoning if necessary simmer until chayote is cook. Add young onion leaves on top cover for 5 minutes. Serve hot.