The typhoon season and powerless days may not be over yet. If cooking in the dark bothers you, go for dishes that require minimal preparation. And if you’re among the unfortunate ones who also go waterless on powerless days and nights during a typhoon, choose dishes that require the use of the fewest cooking utensils so you don’t have to waste precious stored water washing tons of pots and pans. No, I’m not talking about opening cans or pouring boiling water into disposable bowls of noodles. I’m talking real food and hot meals and salvaging everything in your fridge and freezer before they spoil during a power outage. Like the pork spare ribs with honey-mustard sauce and this braised pork spare ribs with black bean and garlic sauce.
- 1 k. of pork spare ribs, cut into serving-size pieces (if you’re smart, you would have asked the butcher to do this for you when you buy your meat)
2 tbsps. of black beans and garlic sauce (in jars, available in supermarkets)
- In a non-stick pan, arrange the pork pieces in a single layer. Cook over high heat until the pork starts to render fat and browns a little. Flip over to brown the other side.
Pour off as much of the oil as you can.
Return the pan to the stove. Season the pork with salt and pepper. Add black beans and garlic sauce (a tablespoonful for every half kilo is a good ratio). Pour in enough water to cover. Cook over low heat for an hour to an hour and a half or until the meat is literally falling off the bones. During the last few minutes of cooking, turn the heat to high and cook the pork, uncovered and stirring often, until the mixture is almost dry and and the meat is coated with thick glossy sauce.
Serve hot with rice.
Cooking time (duration): 1 hour and 45 minutes
Number of servings (yield): 4