Meet Clarisse:
I'm a mother of two always hungry boys, both of which are picky eaters, one has food allergies - get the picture? I juggle my time at home cooking, fetching kids and not that often anymore, at the helping out at the office. I love to travel to different places and try out new foods and bring them on my table.
Location: Manila, Philippines
Instagram: @clarisse_8
Website: Isn't it a Wander
Current Gig: works in a family-run business
What inspires you to make Filipino food?
I'm a person who loves to eat, try different cuisines and travel when time permits. During our trip to the LA, San Francisco and Las Vegas, it was Filipino food we really missed that's why we hunted for Filipino restos, sad to say there were only one or two which we were able to visit, so we just settled for Chinese. The things which inspired me from making Filipino food? - well first of all I love filipino food and love to try to fuse them with different Filipino dishes, so that it won't be boring. Second, where ever I go and whatever I eat, yes, I can't deny I had fun, but at the end of the day you'll still be longing for that simple Filipino food like the simple tuyo dipped in garlic vinegar with sinangag and kapeng barako on the side. Last but not the least, I've got my two greatest critics - my two sons who loves to eat. Being picky-eaters, cooking for them is such a challenge.
If you can share your adobo or any Filipino food with anyone passed on or alive, who would it be and why?
Aside from my family, my "Lolo", two aunts who were great cooks, because aside from learning how to cook from them, I saw their passion in doing what they love to do most - to satisfy their loved ones' stomach!
What is a special memory of you have of adobo or Filipino food?
I grew up in a big household where fiestas, birthday parties and summer outings are an essential part of growing up. It was a happy experience. I would see my aunts, waking up in the wee hours of the morning prepping our baon for outing, and they did all those from scratch. I would my "lolo", whom I dearly missed, roasting 2 whole pigs and 8 chickens, while husbands of aunts assist during birthday parties.
My "lolo" also makes our own version of "Mang Tomas," mind you, it was sooo good! On fiestas at the provinces, I would see also my aunts, cooking using oversized woks and firewood, as I was watching them, they made me on of the taste tester - talk about quality control.
What is special about your adobo?
It's made with pure love! You have to check my wide array of adobo versions on my instagram feed!
It is somewhat a tweaked version of TGIFriday's Pork belly adobo, only I used rib slab. I'm really not a fan of american-style ribs so I came up with my own version of filipino-style ribs
I don't really have precise measurements when I cook. Everything depends on my taste, so feel free to make adjustments based on your taste too!
Oven-Roasted Pork Ribs Adobo
with Reduced Sauce
Recipe by Clarisse
Ingredients:
- 1 slab of pork ribs about 1,200 to 1,500 grams
(skin and fat-on but optional)
- salt, pepper and flour to coat the ribs
- 2 cups canola cooking oil mixed with
- 2-3 tbsps. of butter or margarine
- 3 pcs. whole garlic, peeled
- 6-8 pcs. dried bay leaves
- 1 tbsp. of peppercorn
- 1 cup soy sauce
- 1/2 cup white wine vinegar
(or more, depends on your liking)
- 4-5 cups low-sodium chicken stock or pork broth if available
- 1/2 tsp. white sugar (optional)
- 1/2 tsp. flour for the sauce
1) Wash slab of pork ribs under running water, pat-dry with a towel, season with salt and pepper.
2) In a big bowl, coat your ribs evenly with flour.
3) In a deep pan, heat oil on medium fire, add butter or margarine. Fry the slab for 5 minutes each on all sides. If you want a bit toasted, you may adjust your frying time. Set aside and drain ribs on paper towels. Transfer and strain used cooking oil on a separate container making sure no flour remains in the oil, some of the oil will be used still. Discard the excess flour.
4) Prepare the garlic, peppercorns, bay leaves, soy sauce, and vinegar.
5) Turn on the heat to medium again. In the same pan, saute your garlic, bay leaves and peppercorns in 3 tbsps. of the used oil until fragrant. Add in the soy sauce, then the vinegar then 4 cups chicken broth and sugar, simmer for 5 minutes.
6) Preheat oven to 325 deg F. On a baking dish, transfer the ribs along with the soy-vinegar mixture plus the garlic, etc.
7) Cover baking dish with aluminum foil.
8) Bake 1 hr or until tender. Make sure you bathe the ribs once in a while with the liquid mixture. You may use remaining broth if liquid dries up.
9) Once ribs are tender, transfer on a plate. Strain the remaining liquid and transfer on a sauce pan, add the flour and whisk while heating until sauce thickens. Serve alongside the pork ribs. Add sliced tomatoes and or toasted garlic for garnish.
Enjoy!
Aside from adobo, name a Filipino food that everyone should try at least once:
Aside from Bourdain's tag as "Best Pig Ever" for the Lechon, I'd say Filipino Menudo and Bistek Tagalog beacause it can be very appealing if one let's it!
Where do you think Filipino food will go in the next few years?
If only Pinoys from different places (countries) will continue to introduce our food, of course with added presentation to their community, like "Jeepney" in New York, then I must say, that It would be a hit, a fave and hopefully a craving! That's why each one should do their own part.
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