Since my daughter is allergic to almost anything except pork, beef and most veggies, I guess it’s time to expand my menu to cover a wider variety.
I borrowed this fuss-free recipe from my sis, Ravioli. It’s one that you just plop into the pot and leave to simmer as you go on blogging! I don’t really measure quantities when cooking so measurements below are just (intelligent) guesses. Go right ahead and adjust the quantities to your taste.
You will need:
1 kg pork ribs (spare ribs would be best),
cut into 2″ pieces
3 cloves garlic, crushed
1/3 cup honey
4 tbsp soy sauce
2 tbsp brown sugar
2 tbsp Worcestershire sauce
1 bottle 8-oz Sprite
1/4 cup Pineapple chunks (reserve syrup)
4 pcs saba bananas (optional), medium size, sliced diagonally into 1″ thick pieces
2 pcs bay leaves
syrup from pineapple chunks
salt and pepper to taste
1. Mix all ingredients except pineapple chunks and bananas. Marinade pork with mixture in a huge pot. One hour would be enough. No need for overnight marinating. If you’re pressed for time, go on ahead to step 2. It will still be as tasty.
2. Place pot of marinated meat over medium heat. Once it boils, reduce heat to low and let simmer for 1 1/2hours or until meat is tender. You will, of course, need to get up from your PC once in a while and stir the meat, to avoid juices from burning and sticking to the bottom of the pot.
3. After marinating juices have been reduced to a thick sauce and meat is tender, add pineapple chunks and bananas. Season with salt and pepper to taste. Cook for 5 minutes more, just until bananas are soft.
Enjoy with steamed rice! 😉
For an Oriental taste, I like to add a few pods of star anise and a few drops of sesame oil.