Polynesian Spareribs

Ingredients
1 kilo pork spareribs, cut into serving pieces
2 tbsp. vinegar
1 tbsp. soy sauce
6 cloves garlic, pounded
salt, pepper, vetsin to taste
1/4 cup flour
oil for frying

SAUCE:
2 cloves garlic, pounded
1 sq. inch ginger, cut into strips
1 onion, sliced
4 pcs. tomatoes, quartered
2 pcs. sweet peppers, cut into squares
1 small carrot sliced
4 pcs. pineapple slice
1/4 cup tomato catsup
1/2 cup sugar
1 cup water
1/4 cup vinegar
2 tbsp. cornstarch
salt, pepper, vetsin to taste

Instructions
Marinate for at least 2 hours. Dredge in flour and fry until golden brown. Arrange in serving dish.

Sauce:
Saute garlic, ginger and onions. Add vinegar, tomato catsup, sugar and rest of vegetables. Dissolve cornstarch in water and add to sauteed mixture and continue stirring until thick. Season to taste. Pour on top of meat in serving dish.

Estudiantina

Ingredients:

1 cup pork meat, cubed
1 cup chicken meat cubed
1/2 cup chicken gizzard, cubed
1/2 chicken liver, cubed
4 slices bread, cubed
1 cup potatoes, cubed
3 cloves garlic, pounded
1 onion, cubed
1 tbsp.soy sauce
1/4 cup water
1/2 cup raisins
salt, pepper, vetsin to taste

Instructions
Fry potatoes in oil. Remove and set aside. Fry bread cubes until golden brown and set aside. Saute garlic and onions. Add meats, soy sauce, seasonings and water. Continue to simmer until meat is tender. Add raisins, bread cubes and potatoes and toss.

Pata Tim

Ingredients:

MARINADE:
1 whole pork leg, front (pata)
3 tbsp. soy sauce
6 cloves garlic, minced
2 stalks green onions, chopped
1/2 cup oil, for frying
1 thin slice ginger

SAUCE:
1/3 cup sugar
1/4 cup vinegar
1/4 cup soy sauce
2 tbsp. rice wine
3 sections star anise
3 cups water

TO ASSEMBLE:
3 tbsp. oil
6 pcs. Chinese pechay leaves, sliced crosswise
3 pcs. dried mushrooms, soaked then sliced
2 tbsp. cornstarch, dissolved in 1/4 cup water

Instructions
Marinade:
Rub 1 whole pata with 3 tbsp. soy sauce, 6 cloves garlic, 2 stalks chopped green onion. Marinate for 30 minutes. Set aside. Heat oil in pan. Add ginger. Fry pork to brown both sides. Place in pressure cooker with enough water and cook for 15 minutes or until tender.

Sauce:
Caramelize sugar until light brown. Add vinegar 1/4 cup soy sauce, rice wine, sanke, and 3 cups water. Pour mixture to pressure cooker. Pressure cook for 30 minutes or until very tender. If not using pressure cooker, simmer for 1 hour or until very tender. Add some more water if necessary. Transfer pata in a serving plate.

To asssemble:
Heat oil in pan. Stir fry sliced pechay, add mushrooms and liquid from pressure cooker. Thicken with cornstarch dissolved in water. Pour on top of Pata.