Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, pork ribs & water spinach in tamarind broth - filipino sinigang. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something that I have loved my entire life. They are fine and they look wonderful.
From barbecued pork spareribs to slow cooker country ribs and oven-baked ribs, we've got them. Ribs have never tasted better than with this tested recipe for Tuscan Marinated Ribs. This is a great stove-top recipe for pork ribs or chops swimming in a lush, juicy sauce on a bed of rice.
To begin with this recipe, we must first prepare a few ingredients. You can cook pork ribs & water spinach in tamarind broth - filipino sinigang using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
- Make ready 2 small dried bay/laurel leaves (optional)
- Take 1 small knob of ginger (optional)
- Take 6 cups water
- Get 1 large onion, quarted
- Prepare 3 garlic cloves, crushed
- Prepare 1 pc Knorr Pork broth cube
- Get 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
- Prepare 1 large tomato, sliced
- Make ready 1-2 pcs long green/finger chili
- Get 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
- Make ready 1/2 small white radish, sliced in circles
- Take 1 handful green beans or string beans, sliced bite size
- Prepare 4 pcs large okras, cut in 3s
- Take 1 bunch kangkung / kangkong / water spinach, cut into bite size
- Prepare to taste Salt
- Take Other veggies you can add- sliced eggplant and taro (gabi)
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Instructions to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
- Note: My steps may be different from other cooks, but it's the same taste all around. What's important is to soften the pork and make the soup rich with veggies.
- Boil water in a large pot with bay leaves and ginger. These two are non-traditional. I like using it. Meanwhile, prep the veggies.
- Once boiling, drop in the pork cube, onions and garlic. Let simmer until the cube dissolves before adding the pork. Don't forget to rub salt on the pork. Boil for 20 mins then add the tomatoes and green chili. Continue boiling for 10 mins.
- Stir in the tamarind soup mix. Drop in the hard veggies (okra, radish, beans) and continue cooking for 5 more minutes. (Beans in pic should be cut, but I fished these out to eat separately hehe)
- Drop in the Kangkung stalks (thick parts) to cook a few minutes longer. I like the stalks actually. :) Taste and adjust sourness (add water to lessen) and saltiness. Other cooks use fish sauce, I use salt on this.
- Finally, place the Kangkong leaves and on top, then cover and turn off heat. It will cook in its residual heat
- Plate and serve while hot. Best spooned over rice ;)
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