Coffee braised pork ribs over linguine

Another serving of Presto Pasta Nights this week hosted by Ruth!

General Santos is not all tuna and Manny Pacquiao. Pork and beef is way way cheaper here than back in Los Banos or Metro Manila. Premium spare ribs costs around 110 pesos a kilo while ground beef costs only 155 pesos. You can even goat meat on sale in the market though I have yet to fully appreciate its flavor.

There’s a restaurant in Los Banos called Bonitos. They serve this Brazilian spare ribs braised in coffee then grilled. I decided to braise pork ribs as well though I stewed them in tomato sauce and paired with linguine. I even added dried shiitake mushrooms, but the next time I make this dish, I will leave them out.

Coffee braised pork ribs over linguine

225 grams linguine, cooked according to package instructions
500 grams pork ribs

Marinade

1 tbsp instant coffee
3 tbsp lukewarm water
1 tsp each salt and pepper

For the stew

3 cloves garlic, roughly chopped
1 large onion, roughly chopped
2 tbsp cooking oil
50 grams dried shiitake mushrooms
2 bell peppers, cut into quarters
2 cups tomato sauce
salt and pepper to taste

Dissolve coffee in lukewarm wate. Rub salt and pepper to pork ribs then add the coffee. Marinate for at least 30 minutes. Soak mushrooms in 1 1/2 cups hot water. When mushroom has expanded, squeeze to remove water. Reserve soaking water.Remove mushroom stem then cut the mushroom into quarters. Heat cooking oil in a pan. Add the pork ribs and brown meat on all sides. Remove meat from pan. Add onions to pan. Stir fry till onion is cooked through then add the garlic. Stir till garlic is almost brown. Add half a cup of the reserve soaking water for shiitake. Stir to remove brown bits on pan. Add back the pork ribs then add the rest of the soaking water.Bring to a boil then simmer over low flame for 10 minutes. Add the tomato sauce, mushrooms, and bell peppers. Continue to simmer over low fire till pork ribs are tender. Season with salt and pepper to taste.