Braised Spareribs with Pineapple

Braised Spareribs with Pineapple

What to Prepare:

650 g pork liempo, cut into serving portions

1/4 cup water

2 tbsp soy sauce

3 cloves garlic, crushed

1 tsp minced ginger

2 tbsp rice wine

1 can (234 g) Del Monte Fresh Cut Pineapple Chunks

1 tsp cornstarch dissolved in 1 tbsp water

1 stalk leek, sliced

1 tbsp sesame seeds, toasted (optional)

Start Cooking:

Season pork with 1/4 tsp iodized fine salt or (1/4 tbsp rock salt).

Brown in 1/4 cup oil, draining excess oil.

Add 1/4 cup water, soy sauce, garlic ginger, rice wine and Del Monte Pineapple chunks including syrup.

Cover and simmer for 30 minutes or until tender.

Add cornstarch.

Simmer until thick.

Stir in leeks.

Top with sesame seeds.

Did you know?

Store peeled ginger root in a plastic bag in the freezer compartment of the refrigerator and they will not dry up.  When a recipe calls for a ginger root, simply grate frozen root.