A little bit sweet with a hint of sourness from the pineapple make this stew a winner in my book. Let it cook until the liquid that’s left is a little sticky but still on the runny side, perfect for saucing the rice. YUM.
I love this dish…one of my favorites. I tend to eat more rice with this but I don’t mind, because it is sooo good and worth the extra calories!
Saute garlic, onion and ribs until browned
add pineapple bits and juice, season with fish sauce (patis) and/or sea salt and ground black pepper
add green chilies, tomato paste, dried parsley flakes and water…bring to a boil
let it simmer until the liquid is greatly reduced. .with a slightly sticky but still thin consistency
Serve with steamed rice. Enjoy:)
- Stock Pot
- Range Oven
- Wooden Spoon
- Serving Plate
- 1 kilo Pork Spare Ribs
- Coconut Oil or olive oil or any vegetable oil
- 3-4 cloves Garlic minced
- 1 pc Red Onion or white / large size / diced
- 1 can Pineapple Bits 490 grams can
- Salt to taste
- Black Pepper to taste
- 2 tablespoons Tomato Paste
- 1 -2 teaspoons Red Chili Flakes dried / optional
- Green Chilis fresh
- Parsley Flakes dried
- Heat a stew pot large enough for 1000g of meat.
- Add about 2 tablespoons of cooking oil.
- When oil is hot, add garlic, saute until fragrant then add diced onions and cook until soft and a bit brown.
- Add the pork ribs and cook until the meat starting to brown and caramelize.
- Add pineapple bits including the juice, add 1-2 cups of water. Add tomato paste, red chili flakes, if using and throw in green chilies and dried parsley flakes (optional) and mix until incorporated.
- Season with patis (fish sauce) and/or sea salt and ground black pepper.
- Bring to a boil then lower the heat and let the stew simmer on low heat for about an hour or until the spare ribs are tender and the liquid is greatly reduced to a nice, sticky but still runny sauce.
- Taste to see if seasoning is right, adjust if needed. Turn off heat. It's done.
- Serve with steamed rice. Enjoy:)