T Flavors, the largest manufacturer of bottled pickled fruits and vegetables in Bacolod City, Negros Occidental, has a product called Mango Chutney. It is mostly used as an appetizer, but it is also a good flavoring for food.
In my kitchen, I experimented with mango chutney on spareribs. Today is my younger daughter’s birthday and so I thought of preparing this very simple meat dish along with our birthday spaghetti. Here’s what I did:
Pork Spareribs Baked in Mango Chutney
4 slices pork spareribs
Salt, pepper, seasoning
8 heaped tsps. T Flavors Mango Chutney
1. Preheat oven to 200º C. Grease a baking pan.
2. Rub some rock salt, pepper, and seasoning on both sides of the spareribs.
3. Arrange them on the baking pan.
4. Put 2 tsps. of T Flavors mango chutney on each slice of pork spareribs and spread evenly.
5. Place in the oven and bake for 30-35 minutes.
6. Increase over temperature to 200º C and bake for another 10 minutes for that “toasty” look.
Serve hot. Since I did not put the pork on the “grill” but on the pan, cooking juices would naturally pool on the pan. You may choose to serve it together with the pork or you may discard it if you want the “grilled” feel of the pork. I served mine with the juices and it is good with rice.
The result is delicate baked spareribs where you can really savor the natural taste of the pork because it is not smothered by seasoning or sauces. And although the pork is baked, the chutney kind of sealed in the moisture of the pork, so it was tender and juicy. The acids of the chutney also neutralized whatever natural smell or taste in the meat that are sometimes considered “nasty.” This is a very easy recipe. No need to marinate. You pop it in the oven and you can do other things already. Didn’t have to turn the meat either.
T Flavors Mango Chutney is available all-year round in Bacolod pasalubong stores and also at the Negros Showroom at the 8th-Lacson Sts. and Robinsons City Walk. You can serve mango chutney as an appetizer to many grilled or fried dishes.
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