NANAY JOSIE’S BRAISED PORK RIBS WITH TAJURE AND CHAYOTE

Prep Time:  10 minutes

Cooking Time:  45 minutes

Yields - 6 servings

2 tablespoons olive oil

1 large yellow onions, peeled and coarsely chopped

½ cup ginger, peeled, slivered and cut into matchsticks size

5 cloves garlic, minced

4 medium Roma tomatoes, coarsely chopped (any fresh tomatoes will do)

2 to 3 pounds pork ribs

2 cups pork broth

½ cup tajure – mashed and dissolved completely with ½ cup water and 1 tsp vinegar

2 pieces of chayote, peeled, pitted and diced large

In a large non stick sauté pan, heat the oil for 30 seconds over medium to high heat.  Add onions, garlic, tomatoes, and ginger and cook for about 2 minutes or until the onions are slightly soft. 

Add ribs and chayote, cover and cook for 30 to 40 minutes until the ribs are fork tender. Add pork broth during the boiling process if the liquid is drying out. 

Uncover, add the tajure, adjust heat to medium and simmer for another 5 minutes until sauce thickens.  Transfer to a serving platter.

Serve with steamed rice.