Quezon-Style Sinantomas (Cheesy Pineapple Pork Ribs)
Sinantomas is a unique Quezon Province delicacy that transforms ordinary pork ribs into an irresistible sweet-savory dish by combining Filipino banana ketchup, fresh pineapple juice, and melted cheese - creating a flavor profile that perfectly captures the region's innovative approach to traditional kaldereta.
Equipment
- Large Marinating Bowl (Mangkok na malaki) For marinating the meat evenly
- Heavy-bottom pan or Dutch oven (makapal na kawali) Ensures even heat distribution and prevents burning
- Sharp knife [Matalas na kutsilyo] For cutting meat and vegetables
- Wooden spoon (sandok na kahoy) To prevent scratching your cookware
- Measuring cups and spoons (Panukat) For accurate measurements
- Strainer [Salaan] For draining marinated meat
- Kitchen thermometer (optional) To check meat doneness
Ingredients
For the Marinade
- 2 pounds pork spare ribs Tadyang ng baboy, cut into 1½ inch pieces
- 1 cup pineapple juice Katas ng pinya
- ½ cup soy sauce Toyo
- ¼ cup banana ketchup Banana catsup
- 1 teaspoon salt Asin
- ¼ teaspoon black pepper Paminta
For Cooking
- ¼ cup canola oil Mantika
- 2 medium potatoes Patatas, peeled and quartered
- 1 large onion Sibuyas, peeled and thinly sliced
- 3 cloves garlic Bawang, peeled and minced
- 1.5 - 2 cups water Tubig
- 1 cup frozen green peas Gisantes, thawed
- ½ cup shredded processed cheese Queso
Instructions
- Marinate the pork ribs in pineapple juice, soy sauce, banana ketchup, salt, and pepper for 30 minutes. After marinating, remove the meat and save the marinade for later.
- Heat oil in a large pan over medium-high heat. Fry the potato pieces until they turn light brown, about 5-7 minutes. Take them out and set aside.
- Remove most of the oil from the pan, leaving about 1 tablespoon. Cook the onions until they become clear, about 3-4 minutes. Add garlic and cook until you can smell it, about 1 minute.
- Add the marinated pork to the pan. Cook until it browns on all sides, about 8-10 minutes. Pour in the saved marinade and water. Let it come to a boil, then lower the heat.
- Remove any foam that forms on top. Cover and cook on low heat until the meat is tender, about 45-50 minutes. Check by poking with a fork – it should go through easily.
- When the meat is tender, put the fried potatoes back in. Let them cook for 3-4 minutes. Add the green peas and slowly add the cheese while stirring. Keep cooking until the sauce gets a bit thick and all the cheese melts, about 5-7 minutes.
- Taste and add more salt if needed. Serve hot with steamed rice. You can serve with a small bowl of vinegar on the side if you like.
Tips from Lola's Kitchen
- Choose ribs with good meat-to-fat ratio for best flavor
- Marinate overnight for deeper flavor penetration
- Don't skip browning the meat - it develops better flavor
- Keep potatoes large so they don't disintegrate
- Add cheese gradually while stirring to prevent clumping