The Philippines and Mexico have a lot in common, including culture, language, and gastronomy, despite being on different continents. Spain colonized both nations. Because of the galleon trade, which began in the 15th century and lasted for 250 years.
Although canned Pork and Beans were founded in the US as early as 1880. Beans are closely associated with Mexicans too, it’s one of their staple foods. This is not the typical canned pork and beans. This Mexican Style recipe is on fire! It’s hot, sweet, smokey and spicy in the palate. It’s yummy!
Pork Ribs and Beans (Mexican Style)
- ½ kilo white beans
- ½ kilo pork ribs
- ½ teaspoon dried oregano
- ½ teaspoon cumin seed/ or powder
- ½ teaspoon pepper powder
- ¼ cup water
- 2 onions, chopped (divided)
- 4 cloves garlic, minced
- 3 pcs bay leaves (laurel)
- 3 pirasong dried bell pepper
- 3 pcs dried guajillo pepper* (any red chili pepper)
- 3 pcs Chillies Anchos*
- 3 pcs cloves (clavo de comer) or ½ tsp clove powder
*Dried Chili Anchos and Guajilo can be bought in online stores (Lazada/Shopee).
- To Cook the Beans: Wash and soak the beans overnight in water and drain. Transfer into a pot of water with chopped onions and boil until tender.
- For the Chillies: slice and remove the seeds.
- Simmer in a small pot with water until tender. Set aside.
- In a bowl, combine the chillies, onions, oregano, garlic cumin seed and mashed it together. You may use a blender for this process if available. Set aside.
- For the Pork Ribs: Boil the ribs in water until it becomes tender and all the water has evaporated. Once the pork becomes dry, continue to cook it over low heat until it gradually renders its oil.
- Let it fry in its own oil, then add the bay leaves and the mashed chili sauce. Let it simmer over low heat for 30-45 minutes.l or just until the ribs are cooked through.
- Lastly, add the cooked white beans, continue to cook the beans for about 10 minutes more. Serve hot and enjoy!