INGREDIENTS
- 1 k. pork spareribs, cut into serving pieces
- 1 small can tausi, drained and rinsed
- 1 medium size carrot, coarsely sliced
- 1 red bell pepper, cut into strips
- 1 thumb size ginger, grated
- 1/2 head garlic, minced
- 1/4 c. tomato sauce
- 1/2 c. soy sauce
- 1/4 c. cornstarch
- 1/2 tsp. chili powder
- 1 pc. star anise
- sugar
- salt
- cooking oil
PROCEDURE
- In a frying pan fry pork spare ribs in batches until color changes to golden brown and start to sizzle.
- In a sauce pan, put the fried pork spareribs and add enough water to cover the meat. Add in garlic, ginger, soy sauce, sugar, tomato sauce and star anise.
- Bring to a boil and simmer in low heat for 1-2 hours or until meat is tender. Remove all scum that rises to the surface.
- Watch the liquid level and add water if necessary. Add in 1/2 can of the tausi halfway and when pork is tender ready and liquid is just below the meat, add in the other half can of the tausi, 1/2 tsp. chili powder, season with salt and sugar to taste.
- Add in carrots and simmer for another 1-2 minutes.
- Thicken sauce with cornstarch diluted in 1/2 cup of water. Now add in bell pepper and cook for another minute or so.
Serve hot with rice.
Credits to: overseaspinoycooking.com
