How to use:
Adjust cap to the type of grinding, rotate and season onto the food, grind until you have the required amount.
500 g pork spareribs, cut into 3-inch pieces
150 g sugared sampaloc candy
1-inch ginger, grated
3 garlic cloves, grated
1⁄2 teaspoon red pepper flakes, more to taste
Salt and ground black pepper
Bring a stockpot of water to a boil. Add salt and black peppercorns. Then add pork spareribs and simmer, removing any scum that rises to the surface. When tender, drain. Set aside.
Heat about a half-inch of oil in a deep frying pan over medium heat. Season the spareribs with salt and ground black pepper and then pan fry. Drain on paper towels and set aside.
Meanwhile, in a saucepan over medium heat, mix the sampaloc candy and 1⁄2 cup water. Bring to a boil and mash the candy to release the seeds. Discard the seeds. Add ginger, garlic, and red pepper flakes. Season with salt and ground black pepper. Add cooked pork spareribs and stir to coat. Remove from heat, and serve as an appetizer or with steamed rice.
Serve and enjoy!
Storage: Store in a cool dry place
Shelf life: 2 years