TASE RECIPE 1: SOY GARLIC PORK RIBS
Is eating a hobby? If it was, I'd have to say that it's one that'd be on top of my list. Eating and appreciation of food is something I inherited from my folks; probably more so from my dad. As such, when I moved to Singapore years back - one of the first things I learned to do was cook. I started out with simple dishes, familiar ones from home, and when I got comfortable with it, that's when I started experimenting. Well, that coupled with religiously watching the Food Network and Masterchef on my spare time emboldened me to keep on trying. There's just something about cooking that I find therapeutic and it stuck with me.
It's the process; the idea of enjoying a meal I created by myself. The elation of friends delighting in something new you'e created. It's a bewitching process - I enjoy the alchemy of it - mixing different ingredients to create something new; something from scratch; something that's me or rather a part of me. And as such, here we are today - 7 years into cooking experimentation - and I'm posting my very first personal recipe to share to the world!
Being Filipino, pork is an inevitable part of my diet and there are a bajillion ways to enjoy it. One of my absolute favourite ways of serving this succulent viand is by seasoning it with soy sauce and garlic - double cooked to make sure the flavours seep into the pork. It's only fitting then that for my first recipe on TASE, I share my version of Soy Garlic Pork Ribs.
INGREDIENTS (Serves 2-3 Pax)
- 1/2 Kilo Pork Ribs
- 1 1/2 Cup Dark Soy Sauce (Light Soy Sauce will do if you're not a fan of rich soy sauce)
- 5 Cloves of Garlic
- 1/2 Tsp. Ginger Powder
- 1/4 Tsp. Garlic Salt
- 3 Tbsp. Brown Sugar
- 5 Sprigs of Thyme
- Place into a medium sized bowl the pork ribs and douse it with the dark soy sauce.
- As you let the soy sauce seep into the pork, mix in a separate bowl the dry ingredients - starting with the garlic salt, ginger powder and brown sugar. Once mixed, pour into the bowl with the pork ribs and soy sauce and blend thoroughly. Massage those ribs with the dry ingredients as much as you can.
- Crush the cloves of garlic and add into the mix. Follow this with the thyme, taking off the leaves from the sprigs and sprinkling them into the solution.
- Add crushed pepper to taste.
- Let the ribs sit in the solution for about 10-12 minutes. so the ingredients would seep well into them.
- When ready, heat a pan with olive oil and fry the ribs for about 1-2 minutes each. Serve on a plate, sprinkled with a dash of pepper (and a bit more thyme leaves if you wish).
That's it! Simple as that. I typically serve this with steamed Dou Miao (Pea Shoots) stir-fried with a bit of garlic on the side. It's a perfect mid-week dinner option or even for Saturday late lunches with the gang. Best enjoyed with your fave beer (white wine will also do) or in my case - soda with lychees does the trick. Yum!!
In case you were wondering why I mentioned double-cooked earlier yet the directions don't indicate any double-cooking, well that's because it's the fast & easy version of this recipe. What I typically do is at STEP 6, I fry the ribs around 30 seconds - 1 minute each. Then I pour a bit of the solution I soaked them in into the pan. I then let it simmer for a wee bit more. Post that, I would put the ribs with the cooked solution into a tupperware, seal and keep in the fridge overnight. And then I enjoy the dish the next day by heating them in a pan for another minute or so. Double-cooked goodness! Hope you guys enjoy them as much as I do and if you have any questions - don't hesitate to plonk them down on the comments section below. Till the next TASE recipe!