Directions

To Make

1. Simmer the pork ribs in water for 10 minutes. Skim off any impurities, then remove the ribs and reserve the stock.
2. Heat oil in a heavy-based pot over medium heat. Add minced garlic and sauté until golden. Add green chillies and cook for 2 minutes.
3. Add in cherry tomatoes and cook until softened, breaking them down to form a thick sauce.
4. Stir in bagoong alamang, then add the pork ribs. Pour in the malt vinegar, light soy sauce, brown sugar, and enough reserved pork stock to cover the ribs. Let it comes to a boil, then reduce the heat and simmer covered for 30-40 minutes.
5. Remove the lid and simmer until the sauce thickens and coats the ribs.
6. To make cucumber salad, toss sliced cucumber with salt and set aside for 10 minutes. Squeeze out excess liquid.
7. Mix vinegar and sugar until dissolved, then toss with cucumber, red onion, and cherry tomatoes. Season with black pepper and set aside for 10 minutes.
8. Serve the pork ribs with steamed jasmine rice and cucumber salad. Garnish with chopped red chillies.