Why had I NEVER THOUGHT of doing this before? :) I was at the office and it was about 1030 in the morning and I was wondering what we could eat for lunch that we hadn’t tried before. Raiding our pantry under the guise of experimentation is always fun, but does not consistently yield delicious dishes. And as you can imagine, the ingredients therein are rather one-dimensional… that is, heavily pork centric. I spotted two large racks of pork ribs, still all together and decided to use those for our lunch…
We sliced the ribs into single pieces, long and rather meaty. I braised the ribs in a very flavorful lechon broth, at just a slight gurgle, not a boil, for roughly 1 hour until cooked all the way through and quite soft. Next, I drained the ribs and sprinkled them liberally with Kikkoman soy sauce, lots of kalamansi juice and freshly cracked black pepper and a touch of salt. We then deep fried these in kitchen lard and ended up with these ribs in the photos. They were amazingly good for so little effort expended. I had first thought to make barbecued ribs, so at the same time we were braising, I made some barbecue sauce with cerveza negra beer, tomatoes, etc. But I was running out of time and hadn’t set up the grill so instead of basting the ribs with barbecue sauce and grilling them, we ended up frying them and serving them with barbecue sauce on the side…
The ribs were crispy on the outside and quite tender on the inside. The meat pulled off the bone very easily and the crew thought they were quite delicious, and wiped out two platters of ribs in no time at all. Think of them as Crispy Tadyang ng Baboy…
We also made a quick coleslaw salad (thinking we were going the barbecue ribs route earlier) that was a nice side dish to the ribs. So the next time you are at the grocery/butcher and buy some boneless liempo, think about buying a whole liempo (belly) with ribs attached, and perhaps ask the butcher to remove the ribs for you… take the ribs home and either make a pork rib sinigang, another rib use favorite, or these really easy fried pork ribs!
24 Responses
That looks absolutely to die for! :) Any chance of adding to the Zubuchon menu? :)
oh my..yes! we found a mexican hot sauce already flavored with lime juice -it’s delicious and it’s called La Guacamaya, and it will be perfect with this!
What a delicious looking impromptu lunch!
looks delish…will have to try this next weekend along with sinigang na pork ribs. Ribcentric menu for next week I guess. Thanks for the idea MM
I love marinating ribs with the usual Pinoy not so secret spices and my favorite sambal and par boil it for few minutes before frying or grilling them. My dear Nanay enjoy the soft meat.
Yes. Just… yes.
Didn’t even read the article, just saw the title & picture.
Gosh, I’m hungry!
Lard, king of fat! The best cooking oil along with coconut oil. Lots of saturated fat beneficial to the brain. Lucky you! I buy only kuro buta here but when I try to make lard it has a different smell so I end up not using it. I wonder if I needed to boil the fat first?
I just had a hearty lunch but am now craving fried pork.. any part will do but liempo would be nice.. O_o
Those pork ribs look delicious! Not that huge a fan of these particular pork bits, though. I love my liempo! :D
YUMMY!!!! i have been avoiding pork for a longtime. seeing these …. i will make this !! this weekend
Very timely. SAL N’ pepper ribs. Must be good pulutan with a bottle of Corona.
lee, hahaha, evil grin. :)
MM, was trolling through the archives this morning and saw your recipe for deep-fried salt and pepper squid (very timely, Lee!) and that’s what we had for dinner tonight. followed the suggestion of some readers to add some 5-spice powder to the flour mixture, served the dish with some large steamed asparagus and some bagna cauda to dip them in, and we had a nice “celebration” dinner. i agree with lee, it would have been perfect with corona beer.
Pork a-hoi!!! I have two racks in the freezer. I also bought some Angus beef cutlets and only need a good, okay hot, temperature for a barbecue/al fresco dinner. Bring on the Corona!
“I was wondering what we could eat for lunch that we hadn’t tried before.”
I think my mom and ate have become spoiled since I started cooking new stuff. Whenever I mention cooking something again that we’ve had before, I’m always faced with a “Iba naman!” To think I rarely repeat recipes :P
And yes, your ribs look good! :) But I’ve always found crispy tadyang a little too tough, at least the fried parts. :s
Oh! They’re a favorite in my family … for sinigang, inihaw, or quick-fry. Siding would be atcharang papaya or Salted egg salad. Must try them with coleslaw as well. Thanks, MM!
I am so going to try this dish very soon! Looks soooo good!! :)
This is another must-try dish. I can imagine dipping these babies in pinakurat.
hey Market Man!
i should really not read your column right before lunch.
anyway, can you define “lechon broth”? is this drippings? or soup made with leftover lechon pieces? :)
those ribs look really yummy… recipe is simple and doable too! =D
jay p, lechon broth is made with some legs or pata of lechon, simmered in water… add some sliced onions and or leeks/green onions if you want extra flavor…
Wow..the pork ribs look very yummy. nakakagutom naman!
Oh, I’m getting sooooo hungry! But here is as good a place as any to pose this question: Do you re-use oil or lard you’ve used in deep-frying? If you strain it, what do you use to strain it? What we call “cheesecloth” here in the USA? And how do you store it between uses? How many times would you re-use it? And here’s my big question – how do you dispose of the used oil/waste? If you are here in the USA, say in NYC, how would you dispose of it?
I tried to sk this question at “casa Veneracion” site(?) – and I got my head chewed off!
PS – I’m making your pork tocino recipe – no salitre – & does not require deep frying! A family favorite! Thanks!
PPS – do you have a recipe for crispy/spicy salt & pepper whole shrimp? That’s what I used deep frying technique for!
Yummy!