Hello everybody, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, pork ribs & water spinach in tamarind broth - filipino sinigang. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most popular of current trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have pork ribs & water spinach in tamarind broth - filipino sinigang using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
- Get 2 small dried bay/laurel leaves (optional)
- Make ready 1 small knob of ginger (optional)
- Make ready 6 cups water
- Prepare 1 large onion, quarted
- Make ready 3 garlic cloves, crushed
- Get 1 pc Knorr Pork broth cube
- Prepare 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
- Get 1 large tomato, sliced
- Prepare 1-2 pcs long green/finger chili
- Take 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
- Take 1/2 small white radish, sliced in circles
- Make ready 1 handful green beans or string beans, sliced bite size
- Take 4 pcs large okras, cut in 3s
- Get 1 bunch kangkung / kangkong / water spinach, cut into bite size
- Prepare to taste Salt
- Get Other veggies you can add- sliced eggplant and taro (gabi)
The ribs need to be elevated to cook so that air can flow over and under the meat. This way, the ribs do not need to be flipped or turned during the cooking process. Line a large cooking tray or cookie sheet with aluminum foil (for easy cleanup) and place a large cooling rack on top of the foil. Place the ribs on the cooling rack.
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 ;)
Line a large cooking tray or cookie sheet with aluminum foil (for easy cleanup) and place a large cooling rack on top of the foil. Place the ribs on the cooling rack. Cover the ribs with aluminum foil. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. Sweet and Spicy Barbecue Sauce Our cuts of pork ribs vary in style and origin, the most popular BBQ ribs we stock are our large St.
So that is going to wrap it up for this special food pork ribs & water spinach in tamarind broth - filipino sinigang recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
