In my humble kitchen there’s only peace, no war. These two recipes may be sharing pork as the same major ingredient, yet each may have its own cooking style and taste as well. Even these are my most favorite pork recipes so far, there’s still no competition nonetheless. One thing’s for sure – they’re super easy to make and very finger-licking good!

Oven-Baked Chinese Spareribs

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Ingredients

2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 tablespoons honey
3 tablespoons hoisin sauce
1 tablespoon sherry wine
1 tablespoon ketchup
1 clove garlic, chopped fine
1 tablespoon sugar
aluminum foil
2 lbs spareribs, cut in half lengthwise and riblets cut apart

Instructions

1. Combine all ingredients except meat and pour into a heavy-duty plastic reclosable bag.
2. Add spareribs.
3. Marinate overnight, turning several times.
4. Line a shallow pan with aluminum foil.
5. Preheat oven to 350°.
6. Roast spareribs 45 minutes.
7. Turn heat to 325°.
8. Roast 15 minutes longer.
9. When shrinkage occurs, ribs are done.

Filipino Pork Adobo

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Ingredients

3 to 4 lbs pork (cut in 2-inch cubes) or 3 -4 lbs chicken (cut into serving pieces)
1/2 cup vinegar
1/2 cup soy sauce
1 cup water
2 to 3 bay leaves, crumbled
2 teaspoons peppercorns (whole)
4 garlic cloves, crushed
1 medium onion, chopped
3/4 teaspoon ground pepper
2 teaspoons salt (optional, I do not put it in, it is what the original cook uses)

Stove Top Instructions

1. Combine all of the ingredients in a large pot.
2. Allow everything sit at room temperature for at least 15 minutes.
3. Bring to a boil then reduce heat to low; simmer for 1 1/2 – 2 hours (leave lid slightly ajar).
4. Remove lid and cook 10 minutes more.
5. Serve with rice.

Slow Cooker Instructions

1. Combine all of the ingredients in a slow cooker.
2. Allow meat to sit at room temperature for at least 15 minutes.
3. Cook on high for 3 hours or on low for 6 hours until pork or chicken is done (time depends on your slow cooker).
   Serve with rice.

To freeze: Combine all ingredients in a ziptop bag. Freeze.
To serve: Thaw overnight in the refridgerator. Allow to sit at room temperature for 15 minutes; cook as directed.

Both recipes adapted from Food.com .