Pro Tips
**Chef's Tips & Troubleshooting:**
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Let pork belly cool completely before slicing to get clean, neat portions.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- 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. Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Ingredient Substitutions
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.
Spare Ribs Hamonado
Made with spare ribs, pineapple chunks, beef broth and onion — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Separate pineapple juice from the chunks. Combine juice with spare ribs in a bowl. Marinate for at least 1 hour. Remove the juice afterwards and set aside.
- Heat oil in a pan. Saute onion and garlic until onion softens.
- Add marinated ribs. Saute until color turns light brown.
- Pour-in pineapple juice. Add soy sauce and beef broth. Stir. Let the mixture boil.
- Put the pineapple chunks into the pan. Cover and adjust the heat between low to medium. Cook for 1 hour.
- Mix in brown sugar and season with ground black pepper and salt. Continue cooking until sauce reduces to half.
- Transfer to a serving bowl. Serve with rice.
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Pro Tips & Troubleshooting
- For braised pork, sear the meat on all sides first to develop a deep brown crust.
- Let pork belly cool completely before slicing to get clean, neat portions.
- Taste the pork broth and adjust seasoning with fish sauce or salt just before serving.
- 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.
Check liquid levels halfway through cooking and add hot water or broth if needed. Long-cooked dishes can dry out or burn if left unattended.
Substitutions
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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