Tried This Recipe And Was Really Surprised! The Secret TO Make The Best Juicy Pan Fried Pork Chops
TRIED THIS RECIPE AND WAS REALLY SURPRISED! THE SECRET TO MAKE THE BEST JUICY PAN FRIED PORK CHOPS!! is a medium Filipino recipe that serves 4. 1060 calories per serving. Recipe by Kuya Fern's Cooking on YouTube.
Prep: 15 min | Cook: 1 hr 15 min | Total: 1 hr 50 min
Cost: $13.64 total, $3.41 per serving
Ingredients
- 1.5 kg Pork Ribs (bone‑in, cut into individual ribs)
- 2 Tbsp Vegetable Oil (thin layer for pan‑frying)
- 1 tsp Salt
- 0.5 tsp Ground Black Pepper
- 1 pc Carrot (small, diced)
- 2 Tbsp Fresh Ginger (peeled and diced, about thumb‑size piece)
- 6 cups Water
- 3 Tbsp Light Brown Sugar
- 2 Tbsp Soy Sauce
- 6 Tbsp Honey
- 2 Tbsp Chili Flakes
- 1 Tbsp White Vinegar
- 2 Tbsp Cornstarch (for slurry, dissolved in 2 Tbsp water)
- 2 Tbsp Water (for slurry)
Instructions
Prepare Ingredients
Dice the carrot, peel and dice the ginger (about thumb‑size), and measure all sauces, sugar, and water. Set aside.
Time: PT10M
Brown the Pork Ribs
Heat the large skillet over high heat, add a thin layer of oil, then add the pork ribs. Sprinkle with salt and ground black pepper. Pan‑fry until the meat is nicely browned and the fat has rendered.
Time: PT10M
Temperature: high
Toast the Carrot
Add the diced carrot to the rendered fat and sauté over medium flame until lightly toasted, about 5 minutes.
Time: PT5M
Temperature: medium
Sauté Ginger
Add the diced ginger and sauté on high flame for about 20 seconds until fragrant.
Time: PT30S
Temperature: high
Re‑add the Ribs
Return the browned ribs to the pan and sauté together for another 30 seconds to coat with the aromatics.
Time: PT30S
Temperature: high
Add Liquid and Flavorings
Pour in 6 cups of water, then add light brown sugar, soy sauce, honey, and chili flakes. Stir to combine and increase heat to high until the mixture comes to a rolling boil.
Time: PT5M
Temperature: high
Add Vinegar and Simmer
Stir in the vinegar, then reduce the flame to low and let the ribs simmer for 5 minutes.
Time: PT5M
Temperature: low
Slow Cook Until Tender
Continue cooking on low flame, uncovered, until the ribs are really soft and tender, about 45 minutes. Add more water if the sauce reduces too much.
Time: PT45M
Temperature: low
Prepare Cornstarch Slurry
Remove the ribs and set them aside. Turn off the flame, add ½ cup water to the pan, then stir in 2 Tbsp cornstarch dissolved in 2 Tbsp water.
Time: PT2M
Thicken the Sauce
Turn the flame back to medium and bring the sauce to a boil while stirring constantly until it thickens, about 5 minutes.
Time: PT5M
Temperature: medium
Finish and Caramelize
Return the ribs to the pan, mix gently so the meat stays intact, then reduce heat to low and let the sauce caramelize for another 5 minutes. Turn off the flame.
Time: PT5M
Temperature: low
Serve
Transfer the braised ribs to a serving plate, spoon the glossy sauce over them, and enjoy hot with steamed rice.
Time: PT0M
Nutrition Facts
- Calories
- 1060
- Protein
- 30g
- Carbohydrates
- 30g
- Fat
- 70g
- Fiber
- 2g
Dietary info: Contains gluten (soy sauce), Not vegan, Not vegetarian
Allergens: Soy (soy sauce), Honey
Ingredient Substitutions
- Instead of Pork Ribs: Pork shoulder
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Carrot: daikon radish
- Instead of Fresh Ginger: ground ginger (1 tsp)
- Instead of Light Brown Sugar: white sugar
- Instead of Soy Sauce: tamari
- Instead of Honey: maple syrup
- Instead of Chili Flakes: crushed red pepper
- Instead of White Vinegar: rice vinegar
- Instead of Cornstarch: arrowroot powder
Equipment Needed
- Large Skillet or Dutch Oven
- Cutting Board
- Chef's Knife
- Measuring Spoons
- Measuring Cup
- Small Bowl
- Wooden Spoon or Spatula
- Lid for skillet (optional) (optional)
Critical Steps — Do Not Skip
- Browning the pork ribs to render fat and develop flavor
- Ensuring the cornstarch slurry is smooth before adding to the hot sauce
- Caramelizing the final sauce without burning the delicate meat
Chef Tips from the Video
- Use bone‑in ribs for maximum flavor; the marrow adds richness to the sauce
- Render the fat well before adding other ingredients – it acts as the cooking medium
- For extra heat, add a fresh sliced bird’s eye chili during the final caramelization step
Troubleshooting
Ribs are still tough after simmering
Continue cooking on low heat, adding a little water each 10‑15 minutes until the meat easily pulls away from the bone.
Sauce is too thin
Prepare additional cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) and stir into the simmering sauce until desired thickness is reached.
Sauce becomes grainy or lumps
Remove the pan from heat, whisk vigorously, and if needed pass the sauce through a fine mesh sieve before returning the meat.
Storage
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Thaw overnight in refrigerator before reheating.
Room temperature: Do not store at room temperature; the dish contains meat and perishable sauces.
Make-Ahead Tips
- The ribs can be fully braised a day ahead; refrigerate and reheat gently, adding a splash of water if needed
- Sauce thickens when cooled; whisk in a little extra water before reheating to restore consistency
Frequently Asked Questions
What is the cultural significance and history of Sweet and Spicy Braised Pork Ribs in Filipino cuisine?
Braised pork ribs, known locally as "baboy hilaw" or "pork adobo style," are a staple in Filipino home cooking, often served during family gatherings and celebrations. The sweet‑spicy glaze reflects the Filipino love for balancing sweet, salty, and spicy flavors, a tradition that dates back to Spanish colonial influence blended with native tastes.
What are the traditional regional variations of braised pork ribs in the Philippines?
In the Ilocos region, pork ribs are often cooked with a heavier soy‑vinegar base and less sugar, while in the Visayas, coconut milk may be added for richness. Some regions incorporate fermented shrimp paste (bagoong) for umami depth, creating distinct local twists on the same braising technique.
How is Sweet and Spicy Braised Pork Ribs traditionally served in the Philippines?
It is traditionally served hot over steamed white rice, allowing the glossy sauce to soak into the rice. It may also be accompanied by a side of pickled vegetables (atchara) to cut through the richness.
During what occasions is Sweet and Spicy Braised Pork Ribs commonly prepared in Filipino culture?
Filipinos often prepare this dish for birthdays, fiestas, Christmas Eve (Noche Buena), and family reunions because the tender meat and flavorful sauce make it a crowd‑pleaser suitable for large gatherings.
What other Filipino dishes pair well with Sweet and Spicy Braised Pork Ribs?
It pairs beautifully with garlic fried rice (sinangag), sautéed greens like kangkong or bok choy, and a fresh cucumber salad with vinegar dressing to balance the richness.
What makes Sweet and Spicy Braised Pork Ribs special in Filipino cuisine?
The dish showcases the Filipino palate’s love for caramelized, sweet‑savory sauces while using simple pantry staples. The technique of rendering fat first and then braising creates a deep, glossy glaze that is both comforting and celebratory.
What are the most common mistakes to avoid when making Sweet and Spicy Braised Pork Ribs?
Common mistakes include overcrowding the pan during browning, which prevents proper caramelization, adding the cornstarch slurry too quickly causing lumps, and over‑cooking the sauce after the meat is tender, which can make the ribs fall apart.
Why does this Sweet and Spicy Braised Pork Ribs recipe use a cornstarch slurry instead of reducing the sauce longer?
The slurry provides quick, controlled thickening without over‑reducing the liquid, preserving the glaze’s glossy texture while keeping the tender ribs intact. Pure reduction could become too thick and cause the meat to dry out.
Can I make Sweet and Spicy Braised Pork Ribs ahead of time and how should I store it?
Yes, the ribs can be fully braised a day ahead. Cool them to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of water if the sauce has thickened too much.
What texture and appearance should I look for when the sauce is finished?
The sauce should be thick enough to coat the back of a spoon, glossy, and slightly caramelized with a deep amber hue. It should cling to the ribs without pooling excessively in the pan.
How do I know when Sweet and Spicy Braised Pork Ribs are done cooking?
The ribs are done when the meat easily pulls away from the bone with a fork and the interior is no longer pink. The sauce should have reduced to a glaze that clings to the meat, and a quick taste should reveal a balanced sweet‑spicy flavor.
What does the YouTube channel Kuya Fern's Cooking specialize in?
Kuya Fern's Cooking focuses on Filipino home‑style recipes, offering step‑by‑step tutorials that highlight traditional flavors, budget‑friendly ingredients, and practical cooking tips for everyday cooks.
What is the cooking philosophy and style of the YouTube channel Kuya Fern's Cooking?
The channel emphasizes simplicity, authenticity, and accessibility, often using common pantry items and straightforward techniques so viewers can recreate classic Filipino dishes without needing specialized equipment.
Last updated: September 5, 2026
