Express Crispy Tadyang with Mock Sinamak
The Diaspora Pantry (Sawsawan & Essential Hacks)
Pulutan is a love language spelled out in rich, crispy plates of meat shared over cold beers and loud laughter. Crispy Tadyang ng Baka—deep-fried beef ribs—is the undisputed king of this genre, but Lola's traditional two-day method doesn't work for a Tuesday in Ohio. This adaptation enlists a pressure cooker to force star-anise and soy-soaked flavor into the beef in under an hour, followed by a quick freeze to ensure the meat survives the fryer. Because we are frying rich beef, a sawsawan is mandatory; a violently quick-infused "Mock Sinamak" cuts through the fat with a fiery bite that tastes exactly like a month-long fermentation in mere minutes.
Ingredients
- English-cut bone-in beef short ribs2 1/2 lb
- soy sauce1/2 cup
- white onion1 large
- head garlic1 med
- whole star anise3 med
- dried bay leaves4 med
- whole black peppercorns1 tbsp
- brown sugar2 tbsp
- kosher salt1 tsp
- water4 cup
- neutral oil1 qt
- cornstarch2 tbsp
- all-purpose flour1/4 cup
- white cane vinegar1 1/2 cup
- fresh Thai bird's eye chilies15 med
- fresh ginger1 med
- garlic cloves6 med
- red onion1/2 small
- whole black peppercorns1 tsp
- kosher salt1/2 tsp
Method
- 01
Violently smash the ginger, six peeled garlic cloves, and Thai chilies with the flat side of a knife to rupture their cell walls.
Transfer the smashed aromatics, chopped red onion, one teaspoon of peppercorns, and a half teaspoon of salt to a heat-proof jar. Heat the cane vinegar in a small saucepan until just steaming—do not let it boil—and pour it over the aromatics, covering tightly to infuse at room temperature.
- 02
Combine the beef ribs, soy sauce, white onion, smashed head of garlic, star anise, bay leaves, tablespoon of peppercorns, brown sugar, one teaspoon of salt, and water in a pressure cooker.
Ensure the water just barely covers the meat. Seal the lid and cook on high pressure for 40 minutes to force the deep, savory aromatics into the beef and break down the tough connective tissue.
- 03
Perform a quick pressure release, carefully remove the ribs with tongs, and place them directly in the freezer for 20 to 30 minutes.
Do not skip this step. The meat is incredibly tender; freezing firms up the rendered fat and gelatin, locking the meat to the bone so it doesn't disintegrate in the hot oil.
- 04
Heat two inches of neutral oil in a heavy-bottomed Dutch oven to 350°F and fry the chilled ribs for two to four minutes per side.
For an extra-shatteringly crisp exterior, lightly dust the ribs in a mixture of the cornstarch and flour before frying, tapping off the excess. Stand back and use a splatter screen, as the moisture in the beef will cause the oil to pop.
- 05
Drain the ribs on a wire rack and serve immediately alongside steamed white rice and the Mock Sinamak.
The diner should pull the tender meat from the bone and dunk it generously into the spiced vinegar to cut the rich fat.
Notes
Keep a splatter screen handy when frying the ribs.
Moisture from the braise will cause the hot oil to pop violently; thoroughly pat the ribs dry after chilling to mitigate the mess.
Do not skip the star anise.
While often associated with Chinese cuisine, it is the non-negotiable bedrock of Filipino-Chinese dishes like Tadyang, giving the broth its canonical, slightly sweet aroma.
From Cook Filipino in America.