Stewed Pork Ribs with Spinach

Pata Tim is a classic Filipino slow-cooked pork dish traditionally made with pork hocks. This recipe uses pork side ribs, spinach and a sweet-salty gravy.

Prep Time 35

Cook Time 1 15

Total Time 1 50

Servings servings

Calories 625kcal

Author Liza Agbanlog

Ingredients

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

Instructions

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.

Nutrition