Sinantomas
Quezon-style pork ribs slowly braised with pineapple juice, banana ketchup, potatoes and a little cheese.
AI-generated serving illustration.
Ingredients
Measure and prepare everything before you begin cooking.
- 1.2 kg pork ribs, butcher-cut into 4–5 cm pieces
- 20 ml neutral oil
- 150 g onion, chopped
- 20 g garlic, chopped
- 250 ml pasteurised unsweetened pineapple juice
- 400 ml water, plus up to 250 ml hot water as needed
- 45 ml soy sauce
- 60 g banana ketchup
- 1 g ground black pepper
- 400 g peeled waxy potato, cut into 3 cm pieces
- 80 g frozen peas
- 50 g mild processed cheese, grated
- Cooked rice, to serve
Instructions
- 1
Pat ribs dry. Brown in two batches in the oil, about 8–10 minutes total; transfer to a plate.
- 2
Reduce heat. Soften onion in the same pot for 4 minutes, then add garlic for 30 seconds.
- 3
Return ribs with their juices. Add pineapple juice, 400 ml water, soy sauce, ketchup and pepper. Bring to a boil, then cover and reduce to a gentle simmer.
- 4
Cook for 60 minutes; turn the ribs periodically. Continue until almost tender, allowing another 15–30 minutes if needed. Add hot water in small amounts if the base becomes dry.
- 5
Add potato. Simmer, covered, for 15–25 minutes until potato is soft and rib meat yields readily to a fork.
- 6
Stir in peas and cheese. Simmer uncovered for about 5 minutes until the cheese melts and the sauce coats a spoon. Taste before adding any further seasoning; soy sauce and cheese already contribute salt.
About Sinantomas
Sinantomas is a Quezon pork preparation with a sweet-tangy sauce. Some households use kamote, while others choose potatoes or cheese. Our version uses pork ribs, potatoes and a restrained cheese finish, with the pineapple juice added to the braise rather than a long marinade.
Ingredient swaps wherever you cook
- Choose waxy potatoes that hold their shape. Kamote is a regional variation, but softens differently and needs its own doneness check.
- Mild processed cheese melts smoothly. A mild cheddar is an overseas adaptation and may make the sauce less smooth; add off a vigorous boil.
- Banana ketchup contributes sweetness and body. Tomato ketchup has a sharper flavour, so a substitution needs tasting after the meat is cooked.
How to know it is ready
- A fork moves easily into the meat, which begins to pull back from the rib bones.
- Potatoes hold together and the reduced sauce coats a spoon.
Common mistakes and fixes
- Adding potatoes at the beginning leaves them broken before the ribs become tender.
- Soy sauce and cheese concentrate as the pot reduces. Taste at the end before considering more salt.
Family and regional variations
- For a less sweet plate, serve with plain rice and a lightly seasoned vegetable side rather than changing the sauce mid-cook.
Storage and reheating
Cool portions in shallow containers and refrigerate within 2 hours. Use within 2 days. Reheat only the portion needed to above 75°C throughout, adding water if the sauce has thickened.
What to serve with it
Makes 4–6 servings with rice. Contains soy and milk; many soy sauces also contain wheat. Check ketchup and cheese labels.
Sinantomas FAQs
Does this need an overnight pineapple marinade?
No. Our method adds pasteurised pineapple juice to the cooking liquid. Fresh pineapple can soften the outside of meat excessively during a long marinade.
Can I use boneless pork?
Shoulder is a practical option, but it changes the yield and timing. Keep the pieces substantial and braise until tender; do not assume ribs and boneless meat finish together.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
