Wednesday, February 18, 2009

sweet & sour pork spare ribs

this can be a rice topping. pork spare ribs with sweet and sour sauce. this was the second pork spare ribs recipe i got in the net but instead of making it sweet and spicy, i made it sweet and sour since makuy's not fond of eating spicy dishes.

the original recipe is here still from pinoycook. as usual, i adjusted for the three of us. i also substituted the siling haba with bell pepper.

8 pcs. pork spare ribs
3/4 cup pineapple chunks drained
3/4 cup pineapple syrup
3+2 tsp. of tomato sauce
2 cloves garlic, minced
1 small onion, sliced
1 small carrot, sliced into thin rings
1 small green bell pepper, chopped
1 tsp. of sugar
3 tbsp. vinegar
1 tsp. corn starch
3 tbsp. cooking oil
salt and pepper

place the pork spare ribs in a bowl. season with salt and pepper. mix well with your hands.

heat oil in a wok until it starts to smoke. add the seasoned pork and fry over very high heat until the edges are golden brown. pour off the cooking oil until only about 2 teaspoon remains. return the skillet or wok to the heat. add a 3 tsp. of tomato sauce and continue cooking the pork over high heat. toss several times to coat each piece with tomato sauce. pour in the vinegar, pineapple syrup and about 1 cup of water. cover and simmer for 30 minutes or until the pork is tender.

mix together a cup of water with the sugar, the remaining tomato sauce and the corn starch.

by the time the pork is done, there should be very little liquid left in the skillet or wok. add the pineapple chunks, carrot slices, bell pepper, garlic and onion. cook, tossing, for about a minute.

pour in the starch solution and cook, stirring, until the sauce is thick and clear.

serve over hot steamed rice in individual bowls.