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Mani at Tadyang ng Baboy sa Palayok, pinirito hanggang golden ang tadyang at dahan-dahang pinakuluan kasama mani, luya at sibuyas.
Hugasan ang mani, ilagay sa kaldero kasama ng tubig at kaunting asin, at pakuluan.
Rinse the peanuts and add to a pot with water and a little salt; bring to a simmer.
Hugasan ang tadyang at i-marinate sa asin, tinadtad na luya, at cornstarch.
Rinse the pork ribs and marinate with salt, minced ginger, and cornstarch.
Painitin ang mantika sa kawali. Hinaan ang apoy at iprito ang tadyang. Kapag golden brown na ang isang bahagi, baliktarin upang iprito ang kabilang bahagi.
Heat oil in the wok. Lower the heat and pan-fry the ribs, turning once the underside is golden brown, then fry the other side to match.
Ilipat ang pinritong tadyang sa palayok.
Transfer the fried pork ribs into a clay pot.
Lagyan ng tubig, sibuyas-dahon, luya, at mani. Pakuluan sa malakas na apoy, pagkatapos ay hinaan ang apoy at dahan-dahang pakuluan.
Add water, spring onion segments, and ginger slices, along with the peanuts. Bring to a boil over high heat, then reduce to low heat and slow-simmer.
Kapag malambot na ang karne, haluan ng cornstarch na may tubig upang lumapot ang sabaw. Lakasan ang apoy upang humapaw.
When the meat is tender, mix cornstarch with water and stir in to lightly thicken the sauce. Turn the heat up to reduce.
Timplahan ng asin at chicken powder, iwilig ng sibuyas-dahon, at ihain.
Season with salt and chicken bouillon powder, sprinkle with spring onion, and enjoy.
