Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, pork ribs & water spinach in tamarind broth - filipino sinigang. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. This is a multiple prize-winning master recipe. It has several steps that can be used on pork spareribs, country-style ribs, or pretty much any other type of pork rib; simply adjust oven time up for meatier cuts.
Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most popular of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something which I have loved my whole life.
To begin with this particular recipe, we have to 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 that.
The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
- Make ready 2 small dried bay/laurel leaves (optional)
- Get 1 small knob of ginger (optional)
- Make ready 6 cups water
- Take 1 large onion, quarted
- Prepare 3 garlic cloves, crushed
- Get 1 pc Knorr Pork broth cube
- Get 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
- Take 1 large tomato, sliced
- Prepare 1-2 pcs long green/finger chili
- Prepare 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
- Prepare 1/2 small white radish, sliced in circles
- Prepare 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
- Get to taste Salt
- Make ready Other veggies you can add- sliced eggplant and taro (gabi)
Test for medium heat above the pan. Place ribs, bone sides down, on the grill rack over the drip pan. To get the pork ribs to cook evenly, the rack needs to be uniform from end-to-end. With baby back ribs, this isn't generally a problem since they are cut pretty much the same no matter what.
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 ;)
With spareribs, however, this can be an issue because they are sold in a wide variety of cuts. So you want to make Molly Baz's Sticky-Sweet Five-Spice Pork Ribs but you can't pick out a St. Louis-style rib in a line up. Fortunately for you, pork ribs are fairly interchangeable (see: our. How to prepare pork spare ribs.
So that’s going to wrap this up with this special food pork ribs & water spinach in tamarind broth - filipino sinigang recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
