Comments on: Fried Pork Ribs a la Marketman

By: girlie

girlie — Thu, 31 Jan 2013 04:30:14 +0000

Yummy!

By: Vicky Go

Vicky Go — Wed, 13 Jun 2012 16:33:36 +0000

Oh, I’m getting sooooo hungry! But here is as good a place as any to pose this question: Do you re-use oil or lard you’ve used in deep-frying? If you strain it, what do you use to strain it? What we call “cheesecloth” here in the USA? And how do you store it between uses? How many times would you re-use it? And here’s my big question – how do you dispose of the used oil/waste? If you are here in the USA, say in NYC, how would you dispose of it?
I tried to sk this question at “casa Veneracion” site(?) – and I got my head chewed off!
PS – I’m making your pork tocino recipe – no salitre – & does not require deep frying! A family favorite! Thanks!
PPS – do you have a recipe for crispy/spicy salt & pepper whole shrimp? That’s what I used deep frying technique for!

By: Cris Ebreo

Cris Ebreo — Wed, 06 Jun 2012 19:17:03 +0000

Wow..the pork ribs look very yummy. nakakagutom naman!

By: Marketman

Marketman — Mon, 04 Jun 2012 07:33:53 +0000

jay p, lechon broth is made with some legs or pata of lechon, simmered in water… add some sliced onions and or leeks/green onions if you want extra flavor…

By: Lyn

Lyn — Mon, 04 Jun 2012 04:38:26 +0000

those ribs look really yummy… recipe is simple and doable too! =D

By: jay p

jay p — Mon, 04 Jun 2012 03:54:14 +0000

hey Market Man!

i should really not read your column right before lunch.

anyway, can you define “lechon broth”? is this drippings? or soup made with leftover lechon pieces? :)

By: Ellen

Ellen — Sat, 02 Jun 2012 14:17:31 +0000

This is another must-try dish. I can imagine dipping these babies in pinakurat.

By: dhayL

dhayL — Fri, 01 Jun 2012 16:41:02 +0000

I am so going to try this dish very soon! Looks soooo good!! :)

By: PITS, MANILA

PITS, MANILA — Thu, 31 May 2012 20:21:32 +0000

Oh! They’re a favorite in my family … for sinigang, inihaw, or quick-fry. Siding would be atcharang papaya or Salted egg salad. Must try them with coleslaw as well. Thanks, MM!

By: Clarissa

Clarissa — Thu, 31 May 2012 03:54:46 +0000

“I was wondering what we could eat for lunch that we hadn’t tried before.”

I think my mom and ate have become spoiled since I started cooking new stuff. Whenever I mention cooking something again that we’ve had before, I’m always faced with a “Iba naman!” To think I rarely repeat recipes :P

And yes, your ribs look good! :) But I’ve always found crispy tadyang a little too tough, at least the fried parts. :s