Pata Tim is a classic Filipino dish that’s perfect for those who love savory and tender pork dishes. It’s a slow-cooked pork dish that’s traditionally made with pork hocks, but I’ve got a twist for you! Today, we’re going to use pork side ribs instead. Trust me, it’s going to be just as delicious!
This recipe using pork side ribs is perfect for those who want to try something different. The ribs add a unique flavor and texture to the dish that’s sure to be a hit with your family and friends. The marinade mixture of soy sauce, peppercorns, bay leaves, star anise, brown sugar, and Knorr liquid seasoning has a complex and flavorful taste profile. The combination of these ingredients creates a delicious and well-balanced marinade that enhances the flavor of the side ribs.
The slow cooking process makes the pork fall-off-the-bone tender, and the gravy adds a nice touch of sweetness and saltiness to the dish. For this recipe, I used baby spinach since it tends to be more tender and has a milder flavor compared to mature spinach leaves, which can be slightly tougher and have a stronger taste. Give this recipe a try and let me know what you think!
- Pork side ribs – have a rich, meaty flavor with a slightly sweet undertone. When cooked properly, they are tender and juicy, with a satisfying chewy texture that is not too tough.
- Soy sauce – provides a salt and umami flavor.
- Whole peppercorns – add a spicy and slightly pungent taste.
- Bay leaves – contribute a sweet, herbal and slightly floral flavor.
- Star anise – brings a licorice-like taste with hints of sweetness and bitterness.
- Brown sugar – adds a sweet and caramel-like taste.
- Liquid seasoning – adds a savory and umami flavor with a slightly salty taste.
- Baby spinach – adds a distinct and enjoyable flavor, as well as a nutritious and flavorful element to this dish.
- Cornstarch and water mixture – is use to thicken the sauce, as well as give it a smooth and silky texture.
HOW TO MAKE THIS STEWED PORK RIBS WITH SPINACH:
To make this recipe, start by marinating the pork side ribs in a mixture of soy sauce, whole peppercorns, bay leaves, star anise, brown sugar, and liquid seasoning for 30 minutes. Next, bring the mixture to a boil and then add 2 cups of water. Reduce the heat, cover, and let simmer for 1 hour.
Remove the ribs from the sauce and transfer them to a serving platter. Increase the heat and bring the sauce to a boil. Add the spinach and simmer for 2 minutes. Scoop out the spinach and place it around the pork. Use a cornstarch slurry to thicken the sauce. Pour the sauce over the ribs and spinach.
This recipe yields a savory and delicious dish that is perfect for a hearty meal. Enjoy!
- When choosing pork ribs, look for meat that is well-marbled with fat. This will help keep the ribs moist and tender as they cook.
- Use a heavy-bottomed pan or Dutch oven to cook the ribs. This will help distribute heat evenly and prevent burning.
- Make sure the ribs are fully submerged in the marinade. This will ensure the meat absorbs the flavors of the marinade.
- When simmering the ribs, keep the heat at a medium-low temperature to prevent the liquid from boiling too rapidly. This will help the meat cook evenly and become tender.
- After removing the ribs from the sauce, let the sauce simmer for a few minutes to reduce and thicken. This will help intensify the flavors of the sauce and create a rich, savory glaze for the ribs.
Stewed Pork Ribs with Spinach
- 3 ½ lbs pork side ribs cut into sections
- ¾ cup less salt soy sauce or ½ cup regular soy sauce
- 1 tsp whole peppercorn
- 2 bay leaves
- 1 piece star anise
- ½ cup brown sugar
- 2 tbsp liquid seasoning Knorr or Maggie
- 2 cups hot water
- ½ lb baby spinach
- 2 tbsp cornstarch
- 2 tbsp water
- In a Dutch oven or heavy-bottomed pan, combine the soy sauce, peppercorns, bay leaves, star anise, brown sugar and liquid seasoning. Mix well.
- Add the pork ribs to the mixture, making sure the ribs are fully submerged in the marinade. Cover and set aside for 30 minutes.
- After 30 minutes, bring the mixture to a boil over medium-high heat, and then add the hot water. Reduce the heat to medium, cover, and let simmer for 1 hour or until pork is tender and falls off the bone.
- Remove the ribs from the sauce and transfer to a serving platter. Increase the heat to medium-high and bring the sauce to a boil. Add the spinach and simmer for 2 minutes. Scoop out the spinach and place around the pork.
- In a separate bowl, mix the cornstarch and 2 tablespoons of water until it forms a paste. Add the cornstarch slurry to the sauce and stir until it thickens. Pour sauce over the ribs and spinach.
- Serve with rice.
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