Beware! This plate of rich and savory Pork Ribs Stewed in Coconut Milk is guaranteed to make you eat lots of rice…
I must admit that this is not one of the best-looking Filipino dish I’ve made to date but I know I’ll regret it if I don’t share it with you because it tastes amazing and it’s so easy to make.
Recipes like this are perfect specially when the BER month finally hits you and life becomes hectic. I sometimes run out of idea what to cook and I go back to this. It has minimal ingredients and husbands are guaranteed to love them specially if you make them spicy! Daughters love them too but if you have a sister who lives next door and gives you a bowl of freshly cooked Adobong Pusit, then it’ll be a ribs versus squid lunch time.
No contest for me, though. I took my time and savored each bite of the ribs. The coconut milk has already clotted and is a bit oily perfect for pouring over rice. You can actually just eat rice with the sauce because it’s rich and savory enough.
Plus, I love recipes with ingredients you can count with one hand. Let’s see, ribs, coconut milk, onion, cooking oil, and fish sauce to taste.
So there. I hope I’ve convinced to to make this for lunch tomorrow.
- 900g Pork Ribs, cut into pieces
- 1 white onion, chopped
- 2 tbsp cooking oil
- If using fresh coconut milk, 1 cup thick coconut milk (first squeeze) + 3 cups thin coconut milk (2nd squeeze)
- If using canned, 3 cups coconut milk
- fish sauce to taste
- Heat oil in a pot big enough for the ribs.
- Sauté the onion in oil until it becomes translucent.
- Add ribs and continue sautéing for about a minute until the meat of the ribs turns slightly brown.
- Add the 3 cups thin coconut milk (2nd squeeze).
- Bring it to a boil, mix well, and then simmer until ribs are tender -- around 30 minutes.
- Pour in 1 cup thick coconut milk and fish sauce to taste.
- Mix well. Bring to a boil and simmer until sauce is very thick and oil has come out.
- You may add chili pepper to make it spicy.
- Serve with steaming hot rice.