PORK MEAT

🇵🇭BRAISED PORK RIBS

That was hubby’s lunch, braised pork ribs. The meat is allowed to absorb the flavors during braising. Inspired by the classic teriyaki dish.  Just cut the pork spare ribs, brown them in hot vegetable oil, add finely chopped onions, garlic, and ginger, season with salt, pepper, soy sauce, hot chilli sauce or sambal oelek if you prefer, sweet and sour chille sauce, a little bit vinegar, ginger powder and brown sugar, pour in about two cups of water, bring to a boil, lower the heat and simmer for an hour and a half., until meat is tender. Serve with hot rice! GUTEN APPETIT!
If that’s not easy, I don’t know what is. 🙂

22016555_1554206484600358_426921975_n
Braised Pork Ribs – iCookiTravel

YOU NEED…….

Makes 4-6 Servings

* about 1 kg Pork ribs
* 5 tbsps. Soy sauce
* 4 tbsps. Chilli sauce
* 1 tsp. sambal oelek
* salt and pepper
* 1 tsp. Ginger powder
* 1 tbsp. Vinegar
* a thumb-sized Ginger, finely chopped
* 2 pcs. large Onion, finey chopped
* half a head garlic, finely chopped
* 2 tbsps. dark brown Sugar
* 5 tbsps. Olive oil or any vegetable oil
* 2 cups of water

HOW TO…….

PLEASE CHECK THIS OUT TOO, it’s all about Braising! Thank you.

https://crazyhomecooking.wordpress.com/2012/01/20/all-about-braised/

PORK MEAT

ROAST PORK WITH SAUCE AND CROQUETTES

Another purely experiment and creation from me 🙄

Cooking pork, like with other meats, is largely determined by the cut to be cooked. Cuts from the lower leg and shoulder, where the muscles have the most exercise, are likely to be tougher and are more suited to long, slow cooking, whereas cuts from the back tend to be lean and tender, making them ideal for quick cooking.

YOU NEED…….

* 5 pcs. Pork scalope
* 1 pack frozen Croquettes
* 3 pcs. Carrots
* salt
* some Cilantro or Coriander, roughly chopped
* 1 onion
* some olive oil
* 3/8 liter of water
* 1 pouch Knorr Roast Pork Sauce (ready mix)

HOW TO…….

* Let’s begin by pounding meat and season with salt and pepper.

* Heat a pan, pour some olive oil and fry meat both sides. Meanwhile peel and slice carrots, onion peel and cut into cubes, cilantro wash and roughly copped.

* In the same pan, saute onion, carrots and cilantro or coriander. Add 3/8 Liter water, cover until carrots is tender. Then dissolve the pouch of knorr roast pork sauce, stirring until the sauce thicken over medium heat. return the meat and cover for about 5 minutes.

* Meanwhile croquettes can be cook in Microwave. Just follow package instruction. serve hot with croquettes.

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.