I was craving for pork today but wanted something different from the common Adobo Spareribs. So I scoured the net until I came across Home Cooking Rocks and Connie’s recipe of Braised Pork Spareribs. Braise, from the French word “braiser”, is a cooking method by which food is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time. No wonder this dish is so flavorful! But I’ll let you in on a secret…I did not simmer the meat until tender. I was too tired and hungry to wait for an hour. I used a pressure cooker and it took me 15 minutes to tenderize the pork meat. That’s an eighth of the recommended time! The wonders of pressure cooking!!!!!
I loved this dish the moment I took a first bite of that tender, juicy pork. The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor. The use of brown sugar and chili sauce gave a balance to the sweetness and spiciness of the sauce. It is so flavorful yet simple and quick to make that I decided to add it to my collection of dishes that I will be serving my family and friends. A versatile dish, you can serve at a simple dinner or pretty it up into a gourmet looking dish for a festive party.
I like pork and I have no doubt pork fat brings such a unique flavor to any dish that no other ingredient can give. But I have concerns when I see too much pork fat or oil resting above the sauce of my dish. And that’s what happened when I tested this recipe. I had to scrape that oil/pork fat before I served it. So my advice, easy on the oil when pan frying the meat since that pork will render it’s own fat. Other than that, hands down to this recipe.
The fusion of garlic, onion, ginger and of course, don’t forget, pork fat just gave this dish an immense flavor.
Leny’s Rating: Super Sarap! *****
This recipe was phenomenal. The ingredient measurements were spot on and cooking time favored my preference in terms of the meat texture and tenderness. Not too salty or sweet, the combination of ginger, garlic, soy sauce and brown sugar had better chemistry than the Rolling Stones. This dish rocks!
Rolan’s Rating: Super Sarap! *****
Recipe Review Site: Casa Veneracion