'Just perfectly satisfied': Hong Kong-style pork ribs rice bowl
CEBU, Philippines — Hong Kong-style rice bowls are a big hit among Filipinos because the taste profile of Hong Kong dishes is much appreciated and enjoyed by the Filipino palate. They are also simple and filling, and the portions are perfect for an individual diner.
“You don’t get overly stuffed; just perfectly satisfied,” said Mama Sita’s marketing executive and weekend kitchen warrior Ces Nepomuceno-Gamad, who shares her love for Hong Kong-style rice bowls with her mom.
They bond over their favorite rice bowls with pork ribs, mushrooms and Chinese chorizo, as well as congee and dimsum fare. Ces was just a kid when her mother started bringing her to West Villa Restaurant at SM North. This was back in the late '80s and '90s. When that restaurant closed, they regularly dined at Le Ching, Greenhills Tiangge instead.
Then Tim Ho Wan opened, and Ces thought to herself, "What is the big deal?" But then, she realized that what the restaurant sold was Chinese comfort food — food that a lot of Filipinos grew up with and loved.
“You get small bowls and little plates of varying flavors that all go together beautifully, making solo and group diners alike happy,” she said.
She admitted that in her growing household now, one-pot rice dishes are a massive hit. “You can stretch your proteins and sauces, and you save on cooking time since the ulam and the rice cook together!”
She makes Pork Ribs Adobo Rice with Mushrooms and happily shares the recipe.
Pork Ribs Adobo Rice with Mushrooms
Ingredients:
For the Adobo:
6 cloves garlic, crushed
250 grams pork ribs
3-4 pcs. Shiitake mushrooms, sliced
1/4 cup soy sauce
1 tsp. peppercorns
2 tbsps. Mama Sita’s Distilled Cane Vinegar
3 pcs. bay leaves
Oil for sautéing
For the rice:
1/4 cup malagkit (glutinous) rice
1/2 cup regular white rice
1/2 cup water
To garnish:
Spring onions, chopped
Sesame oil (optional, to finish)
Procedure:
1. In a clay pot or rice cooker, heat oil and sauté garlic until golden brown. Add pork ribs and sear until edges are browned. Toss in mushrooms and stir-fry everything together.
2. Mix in both types of rice (malagkit rice and regular white rice). Stir it with the pork for a few minutes until the rice is "awakened."
3. In a separate bowl, combine water, soy sauce, vinegar, peppercorns, and bay leaves. Pour this mixture over the rice and pork ribs. Arrange pork pieces and mushrooms on top because from this point on, the rice should not be stirred but left to cook slowly.
4. Bring the liquid to a boil then cover the pot. Turn the heat down to low and let it cook for about 45 minutes.
5. Top with fresh spring onion and drizzle with a little sesame oil, if desired. Serve hot!
Makes 6 servings.
RELATED: Recipe: Classic Adobo Rice
