J
Jeanh
Guest
INGREDIENTS:
- 500 grams pork spare ribs/pork belly
- salt and pepper, to taste
- 1.5 cups water
- 2 tbsps cooking oil
- 1 clove garlic, chopped or crushed
- 1 small onion, sliced
- 1 tomato, chopped
- 8 tbsps shrimp paste (bagoong)
- bird's eye red chillis (baby red chillis), optional
- 500 grams pork spare ribs/pork belly
- salt and pepper, to taste
- 1 clove garlic, crushed
- 1 small onion, sliced
- 1 tomato, chopped
- 8 tbsps shrimp paste
- 2 tbsps white vinegar
- ½ cup of stock (from water used earlier to boil the meat)
- bird's eye red chillis (baby red chillis), optional
- Season the pork meat with salt and paper.
- Boil water in a large sauce pan or in a deep frying pan.
- Add the meat when the water is boiling and boil for 8-10 minutes.
- While waiting, heat the oil in a large frying pan.
- When the meat is ready, take it out of the water and pat dry with kitchen paper towels. Keep at least ½ cup of the water used for boiling the meat. This is to be used later as stock.
- If the meat isn't chopped yet, chop it into cubes or serving-sized pieces.
- When the oil is hot, fry the pork meat pieces until they're crispy on the outside.
- When ready, put the fried pork meat in container with paper towels, to drain some of the oil from the meat.
- In the frying pan, saute garlic for a few seconds until fragrant.
- Add sliced onions and saute until almost translucent.
- Add the chopped tomatoes. Saute until the tomatoes are soft.
- Add the bagoong or shrimp paste. Mix well. (At this time, some Westerners' sense of smell may be assaulted in ways that may be deemed unpleasant!
) - Add the stock and vinegar.
- When the mixture starts boiling, add the fried pork meat back into the pan.
- Allow to cook together for about 5 minutes.
- Then, it's ready to serve on top of a bed of jasmine rice.
- Sprinkle sliced red chilliis on top for a bit of added spicy kick (optional).