Please note that all spoonful measures are flush spoonfuls.
Cut the pork spareribs into bite size
pieces and season with salt and pepper. You can also add
some fish sauce (3 tablespoons) to add flavour.
People who do not eat pork or want to cook the
pipengaille by itself, please omit this step.
Using a sharp knife, cut the pipengaille
into 6 inch (150 mm) lengths. Slice off with a very
the green skin of the pipengaille and put aside the
peels. (We can make a chatini with the pipengaille
peels). Be careful not to overcut. Only slice off the
green parts. With a sharp knife cut the white
pieces of pipengaille into 1/4 inch (5 mm) round slices.
heavy bottomed saucepan big enough to hold all the
ingredients, put in 4 tablespoons of vegetable oil.
Allow to heat up.
In the hot oil, put in
the finely crushed garlic and ginger, chopped onions,
thyme and parsley.
Mix gently and allow to cook until the onions become
transparent and cooked. Stir at intervals to avoid the
ingredients from burning. Add the quartered tomatoes,
cover the saucepan and allow the tomato pieces to cook.
Carefully crush the tomato pieces to add some extra
sauce to the dish.
Add the marinated pork pieces and
mix well with the other ingredients. Allow to cook and
stir at intervals to stop the pork and other ingredients
from burning. Allow the pork to cook until it reaches a
nice cooked light golden colour. Do not cover the
saucepan to allow any excess moisture from the pork
pieces to evaporate. (Omit this step if you are not
adding any pork to the pipengaille).
Add the pipengaille round
slices and mix with the ingredients in the pan
carefully, so that you do not crush the pipengaille
slices. Uniformly distribute the various ingredients in
the saucepan. Cover and allow the pipengaille to cook
over low to medium heat. Check and carefully stir at
intervals to avoid the ingredients from burning.
Check and gently stir at
regular intervals to ensure that the pipengaille cooks
and softens to your preference. Be careful not to crush
the pipengaille. You can control the amount of sauce by
either uncovering the saucepan to reduce the sauce or
add a little bit of hot water to obtain more sauce.
Taste the sauce for flavour and add salt to taste.
When the pipengaille is
cooked and the sauce is to your desired consistency,
turn off the gas or remove from heat. Cover and put
aside. Sprinkle with some finely chopped parsley to
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