Meat Dishes

Sweet and Sour Spare Ribs

Ingredients:
pork ribs
shoyu
4-5 cloves garlic
oil
apple cider vinegar
4-5 cups brown sugar
1 cup water
corn starch
pineapple (optional)

Have butcher cut ribs in half (width wise)
Cut into individual ribs
Rub with just enough shoyu to cover and four to five garlic cloves
Place these in a pot with about 1 cm of oil in the bottom to brown on high. Stir until browned.
Mix Apple Cider Vinegar (enough to cover ribs) with 4-5 cups brown sugar and about 1 cup water.
Pour mixture into pot and reduce heat to medium.
Let simmer until tender.
It’s best to serve the next day so that grease will cool and separate.
Thicken with corn starch (just enough to get sauce to stick to the meat).
You can add a little pineapple for presentation, but it is not necessary.

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Easy Shoyu Chicken

Ingredients:
5 lb chicken thighs
2 large cloves garlic, smashed
1 piece ginger, smashed
¾ cup shoyu
¾ cup sugar

Place all ingredients in heavy, large pot.
Cover and cook on high heat, stirring occasionally until chicken is tender and sauce thickens (about 30 min).

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Arroz Con Pollo

Ingredients:
6 lbs chicken thighs, skinless
¾ cup vinegar
2 Tbsp Hawaiian salt
½ cup olive oil
2 large onions
3 large stalks celery
4 large cloves garlic
1 ea green, red, yellow, orange peppers (or two green)
1 bunch green onions, cut fine
2 large cans diced tomatoes
1 can olives, pitted
1 qt. chicken broth (can use cubes and water)
2 bay leaves
about 1 Tbsp cumin
2 packets saffron (expensive) OR 3 packets ”Sazon Goya con cilantro y achiote”
salt and pepper to taste

Rub the chicken thighs with the vinegar and Hawaiian salt and let sit for a few minutes
while you chop the onions, celery, garlic and peppers.
Heat the olive oil in a large pot and sauté the chicken until it loses the raw look.
Remove chicken from pot and add all the chopped vegetables. Sauté the vegetables in the same oil for a few minutes.
Add the canned tomatoes, olives, chicken broth, and spices and heat to a simmer.
Return the chicken to the pot and simmer all for about 20 minutes. Adjust the seasoning as desired.
Wash 4-5 cups (measuring cups, not rice cooker cups) of rice and drain.
Spread rice in bottom of large, deep baking pan that has been lightly oiled with olive oil.
Arrange the chicken thighs on top of the rice, and spoon the vegetable-broth mixture over all.
Cover pan with heavy aluminum foil , sealing edges tightly. Bake at 325 degrees for 2 hours.

Serves about 15 people.

(This is “out of my head” and not exact, so you can be flexible with the quantities.
The red, orange, and yellow peppers are expensive, so just the green is fine.
Sometimes I do the pot cooking portion a day ahead and refrigerate it,
then reheat it and combine it with the rice for baking 2 hours before serving time.
If you need to leave it in the oven longer because of your schedule, bake at 300 degrees.)

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BBQ Teriyaki Chicken

Ingredients:
10 lbs chicken
Thumb-sized piece of ginger, grated
4 fat cloves of garlic
1 ½ cup soy sauce (low sodium, if use regular, need more sugar)
1/3 cup sugar (or more depending on desired sweetness)
1 Tbsp sesame oil
4-6 stalks finely chopped green onions

Mix sauce ingredients.
Add chicken and let marinate over night in fridge.
Cut chicken along the bone to allow it to lay more flat. Spread chicken on broiling pan. Broil in oven or grill on charcoal grill.
If broiling, flip when brown (about 10-15 minutes per side on second rack level).

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Sari Sari

Ingredients:
1 lb medium to large shrimp (peeled and deveined)
1 small or ½ of squash
1 hichima squash (cut ribs off – leave some greens_
2 medium size tomatoes (cut in half then quarters)
½ small round onion (sliced)
1 long eggplant
long green beans (opt)
2 cloves garlic (crushed)
1 ½ cups water
3 Tbsp Patis (fish sauce)

Cut tomatoes, onions and crush garlic. Set aside.
Cut squash, hichima, eggplant and long green beans diagonally and set aside.
In a deep pot, add water and salt. When the water begins to bubble before boiling, add in shrimp.
Remove after 1 minute. DO NOT BOIL SHRIMP. Water will become a little cloudy.
Add garlic, tomatoes and onions and cook over medium heat for 4 minutes.
Add patis and the rest of vegetables. Take care not to overcook vegetables.
Add shrimp and serve.

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Corn Dogs

Batter Ingredients:
2 Tbsp corn meal
1 egg, beaten
½ cup milk
¼ tsp. paprika
½ tsp. dry mustard
1/8 tsp. cayenne pepper

Combine ingredients and mix well
Split 5 disposable chop sticks to form 10 skewers
Insert sticks lengthwise into the ends of the hot dogs, making “handles” for them
Dry hot dogs with paper towels
Put batter into tall glass
Dip each hot dog into the batter, right up to the stick
Cook in deep fat 380 degrees about 5 minutes until golden brown
Drain on paper towels