Lasang Pinoy 23: Braised Pork Spareribs

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My 1st month back in Auckland has been really stressful, won’t elaborate on that as I don’t wanna bore you with my angst. It would be better if I just share a recipe for Lasang Pinoy 23. I am late, sorry Lorraine, but here it is… braised pork spareribs. An old photo of one I cooked back in Beijing either during a very busy day or a matter of “this-is-what’s-left-to-cook.”

This is so simple with very basic ingredients and I did pan-fry the spare ribs before slow-cooking but you can omit that part and it would taste just as good.

Pork spareribs
Whole garlic
1/2 cup of soy sauce

Heat little oil in a pan and brown both sides of spareribs. Add water enough to cover and stir in the remaining ingredients. Bring to boil. Turn the heat down to low, cover with a lid and simmer for an hour or more or until tender. Add more water as needed but cook until the sauce is thick. Slice and serve.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

11 thoughts on “Lasang Pinoy 23: Braised Pork Spareribs

  1. halu!
    how are you sister?
    this is an answered prayer, i don’t know what to cook tonight and this sounds good! thanks! i moved and so had no time to join this round…next event hopefully!

  2. Tagal ko ng walang entry sa Lasang Pinoy, hay so busy kasi talaga. I miss you, Iska at sarap naman nitong entry mo, never pa akong mag-try magluto using crock pot.

  3. Hi JMom, I forgot to mention I did put black pepper…. :-)

    Hello Ces! Kamusta na? How’s the move? Miss talking to you… grabe naging mas busy ako pagpasok ng taon…

    Dhanggit, thanks for visiting my site :-) Yup, these are just one of those easy to cook and always end up yummy no matter what. Kumbaga you can never go wrong….

    Hello Lani, yeah I miss your LP entries! Well I have never used crockpot slow cooker neither :-) Just good ole slow cooking…

    ut-man, salamat po…

  4. Hi..This is a nice website. I’ve never been good in cooking eventhough I am a Kapampangan.I think you can help me guys.:-)

  5. Hello! Thanks for this recipe. Just wondering what is the proportion of the ingredients? pork:soy sauce:sugar. Would be grateful if you can give me an idea. I am preparing a lb of pork spare ribs.

    Thanks in advance. Keep it up!

    Ca, USA

    1. Hi Analise,
      I normally don’t give exact proportion as it all depends on one’s taste but you could follow this:
      1/2 kilo pork
      1/2 cup of soy sauce
      1 tsp sugar
      Happy cooking!

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