Dish of Sinarsahang Pork Ribs
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Sinarsahang Pork Ribs


Philippines   -   Sinarsahang Tadyang ng Baboy
Makes:
Effort:
Sched:
DoAhead:  		 2-1/4 #
***
1-3/4 hrs
Yes		 A popular and very tasty Philippine treatment of Pork Spare Ribs. Vegetables can vary - see Comments.

2
7
5
9
2/3
-------
3
2
8
1/2
1/2
-----
3
#
oz
cl
oz
c
---
T
T
oz
T
t
---
T
Pork Spare Ribs  
Onion
Garlic
Bell Pepper (1)
Peas, frozen
-- Sauce
Soy Sauce
Oyster Sauce (2)
Tomato Sauce
Salt
Pepper, black
-------------
Oil
PREP   -   (1-1/4 hrs - 35 min work)
  1. Remove excess fat from PORK RIBS, separate ribs and cut into lengths about 1-1/2 inches. A razor sharp Chinese cleaver knife driven by a soft faced mallet is perfect for this.
  2. Place Pork Ribs in a pot with Water to cover. Bring to a boil for about 3 minutes. This will clean up the ribs. Rinse Ribs and clean the pot.
  3. Return Pork Ribs to the pot and bring to a boil. Simmer until tender. I like the cartilage to be soft enough to eat (it's good for joints), so I simmer for about 1 hour. Drain well.
  4. Quarter ONION and slice crosswise about 1/8 inch. Crush GARLIC and chop small. Mix.
  5. Optional:   Blast BELL PEPPERS black with your Kitchen Torch and brush off the skins under running water. See Bell Peppers.
  6. Cut Bell Peppers into strips about 1/2 x 1 inch.
  7. Thaw PEAS.
RUN   -   (30 minutes)
  1. In a Wok or spacious Sauté Pan (3-1/2 quart) heat Oil and stir in drained Pork Ribs. Fry tumbling often until lightly browned.
  2. Drain out excess oil, leaving at least 1 Tablespoon.
  3. Stir in Onion mix and fry, stirring often until just translucent.
  4. Stir in all Sauce items. Cook tumbling often until the Sauce coats the Ribs well.
  5. IF doing ahead - stop here and continue when reheated.
  6. Stir in Bell Pepper until just crisp tender.
  7. Stir in thawed Green Peas and simmer another 2 minutes.
  8. Serve warm, along with lots of paper napkins and a bone bowl.
NOTES:

  1. Bell Pepper:

      Red, Green, or a mix.

  2. Oyster Sauce:

      A standard Chinese sauce also used in Southeast Asia for dishes in the Chinese style. My current favorite is Megachef, but Lee Kum Kee Premium brand is also very good - the bottle looks very Chinese, but it's made in Los Angeles. Yes, these are more expensive than some, but there's reasons for that (much higher oyster content, unleaded and no melamine). For details see our Oyster Sauce page.

  3. Bell Peppers:

      In the Philippines, Peppers wouldn't be skinned. I do it if the dish is likely to be reheated. This avoids loose skins floating about like bits of plastic. With the right Kitchen Torch it takes a very few minutes.

  4. Comments:

      Pronounced sinar-SA-hang. The vegetables served in this dish vary, but longer cooking ones such as Green or Long Beans and Carrots should be simmered separately and added for just the last couple of minutes.
  5. U.S. measure:   t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required, tt=to taste
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