Pro Tips
**Chef's Tips & Troubleshooting:**
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
- Let pork belly cool completely before slicing to get clean, neat portions.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
Cooking Tips
For the most tender results, cook low and slow — a gentle simmer (not a vigorous boil) breaks down connective tissue without drying out the meat. Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Asian Style Spare Ribs
Made with pork spare ribs, soy sauce, juice from 3 limes and ground black pepper — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine soy sauce, molasses, lime juice, garlic powder, and ground black pepper in a bowl. Stir until well blended.
- Put the sliced pork spare ribs in a resealable bag. Pour-in the soy sauce mixture. Let the air out, then seal the bag. Place it inside the refrigerator and marinate overnight.
- Preheat oven to 350F.
- Line a parchment paper or aluminum foil on an oval roaster (use the roaster with cover). Arrange the marinated pork spare ribs on top. Brush the spare ribs with hoisin sauce.
- Cover the roaster and roast the ribs for 50 to 60 minutes.
- Arrange the ribs in a serving plate. Brush more Hoisin sauce, if preferred. Sprinkle sesame seeds all over the ribs.
- Serve with homemade French fries or enjoy it with white rice.
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Pro Tips & Troubleshooting
- For pork soups, skim the scum that rises to the surface for a clear, clean broth.
- Simmer the pork until fork-tender, about 45 minutes to 1 hour, depending on the cut used.
- Let pork belly cool completely before slicing to get clean, neat portions.
- Fry pork in batches to avoid overcrowding the pan, which lowers the oil temperature.
Cooking Tips
Taste and adjust seasoning toward the end of cooking. As liquids reduce, flavors concentrate, so what tastes balanced early may become too salty later.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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