I learned this family recipe from my mom, who learned it from my grandmother.
My mom has been preparing this dish every summer since I was a child, when mangoes are in season.
This brings back a lot of great memories of playing with the neighborhood kids or watching cartoons in the morning with my siblings, then being called for the family lunch. The highlight was this piping-hot and comforting dish paired with steamed rice.
Nowadays, when I prepare this dish, I sauté the onion and mangoes in a separate pan before adding it to the broth, to bring out the fragrance and flavors.
My mom, my dad and my brother like it when the dish is not too sour and with just a hint of sweetness, depending on the green mangoes available.
Pork Sinigang sa Mangga
1 kg pork belly, cut into cubes
6-8 c water
3 large green mangoes, cubed
4 Tbsp canola oil
1 pc onion, chopped
1 pc green chili
4 pc ripe tomatoes, sliced
4 pc taro, sliced
1 bundle water spinach (kangkong)
Fish sauce, to taste
Heat oil and sauté onion and green mangoes until softened, mashed and fragrant.
In a separate pot over medium heat, boil the pork belly and taro; while simmering, add the sautéed onion and mangoes.
Add the chili, tomatoes and water spinach when the pork is tender.
Season with fish sauce, to taste.
I was inspired to create this version of the Coffee Pork Ribs from one of Red Ginger restaurant’s Singapore food promotions. Since I missed dining at this Southeast Asian outlet during the community quarantine, I simply experimented and researched on how to prepare this dish. To cut down on the caffeine content, I use decaf coffee for this recipe. I prepare it for my loved ones on some weekends, whenever there’s a craving for unique Asian flavors that will help us travel through our palate.
Yummy and Sticky Coffee Pork Ribs
1 rack of ribs (about a kilo), cut into individual pieces
½ c corn flour
Salt and pepper
Canola oil for frying
½ Tbsp sliced green onions, for garnishing
1 Tbsp canola oil
4 cloves garlic, sliced
1 Tbsp ginger, minced
¼ c oyster sauce
¼ c white sugar
1 Tbsp instant coffee
Boil the pork ribs in water until tender.
Pat dry the pork ribs, add salt and pepper and coat in corn flour.
Fry the ribs in oil until golden brown.
In a separate pan, sauté the garlic and ginger, and cook until fragrant.
Add the oyster sauce, sugar and instant coffee.
Stir and bring to a boil until the sauce thickens.
Add the ribs and coat evenly in sauce.
Serve the ribs with a garnishing of sliced green onions. —CONTRIBUTED
The author is the director of public relations of City of Dreams Manila.
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