Tuesday, April 7, 2009

fried rice with pork spare ribs adobo

last week i prepared this pork belly adobo with a twist, i added pineapple chunks and syrup. it was tasty and a different way to prepare adobo. i was not able to take photo of it since k & m arrived early for lunch and i just finished cooking. hehehe…

this time, i wanted to try it with the pork spare ribs i had left in the freezer. the ribs k bought have plenty of meat and fewer bones and easily become tender. the outcome was still as good as the pork belly.

i also prepared fried rice with shrimp, carrots and green peas. still delicious and the typical rice becomes more flavorful because of the shrimp.

7 slices pork spare ribs
3 cloves garlic, crushed
1 onion, chopped
1 spring onion, chopped
1 bay leaf
1 tsp peppercorns
1 cup pineaple syrup
1/4 cup vinegar
1/4 cup soysauce
1 cup pineaple chunks
salt and pepper

in a casserole, put together the first 9 ingredients and pour enough water to cover the meat. bring to a boil then lower heat and simmer until pork are tender. you may need to add water so as not to dry the sauce.

when the meat are tender and the sauce are almost dry but not dry (there should be a little sauce left). season with salt and pepper if necessary. add the pineapple chunks and mix.

serve with the steamed rice or as for me, i served it with fried rice.

for the fried rice:
in a wok, heat 2 tbsp. cooking oil. season the shrimp and fry. add the onion and garlic and saute until fragrant. add 1 beaten egg and continue mixing until egg is torn into pieces. add 3-4 cups rice and continue mixing until combined. add 1 small peeled and diced carrots and a handful of green peas. season with salt and pepper. continue mixing until fully combined and everything are well distributed. turn off the heat and add chopped spring onion. toss for the last time. serve.