Ribs estufao
Estufao - whether it's chicken or ribs, is a much loved meal in our home! It's a grand slam when all four of us, especially the kids, love it. Estufao is a stew in which the liquid base is primarily soy sauce, vinegar, water, garlic, and onions. Some folks add achote, but I love it with coconut milk - more like kaddon pika without the pika. Kaddon pika is chicken estufao with fresh hot pepper and coconut milk, but I hold the pepper so the kids can eat it.
By the way, we don't generally pronounce the "e" in estufao so it sounds like stu-fow with a very short, fast pronunciation of the "u."
Unfortunately, I could not find the "normal" spare ribs at our grocery store yesterday - the one with lots of cartilage tips and fat on the ribs. I ended up buying what looked like baby back ribs though that's not what it said on the label. I added pork tenderloin for kicks - which I sliced - because I didn't want too much fat in the estufao. I won't use either cut of pork again. The ribs didn't have enough fat and the tenderloin broke apart. Ribs estufao just isn't the same without all the cartilage ends!
Ties to the world:
Oaxaca, Mexico - estofado, but ingredients are quite different
Philippines - estofado, also a base of soy sauce and vinegar
Chamorro - defined in Topping, Ogo, Dungca's dictionary as "pot roast"
Spanish - from the Spanish word estofar which means to stew
Here's a video I did for kaddon pika:
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