Pork Spare Ribs Sinigang/Sinigang na baboy
A traditional filipino dish soup popualarly known for it’s savory and sour flavor typically tendered chunk of pork and loaded with variety of vegetable like eggplant, radish, taro root, tomatoes, string beans and swamp cabbage simmered and infused with tamarind, additional ingridient, to enhance flavor like fish sauce is added. This dish is normally paired with steamed rice a soup that every Filipino household enjoyed. see full recipe on https://www.youtube.com/watch?v=1960mArU1c0
Pork Spare Ribs Sinigang
Tamarind soup base known for it's sour and savory taste. Can be substituted with any meat like shrimp/prawns, Milk fish, beef ,Chicken and any other meat.
Yield: 5
Materials
- 1 kg Pork side ribs or back ribs
- 3 pcs Jalapeno/ Siling pang sigang
- 200 gm Okra/Lady finger
- 1 pc Egg plant cut into pcs
- 1 sachet Mama sita sinigang mix
- 200 gm Asian string beans/sitaw
- 250 gm Spinach leaves or Bokchoy cut into quarter
- 1 pc Tomato
- 1 pc Onion
- 1 pc Lemon grass
- 3 tbsp Fish sauce
- ½ tsp Cracked black pepper
- 3 l Water
Instructions
- Rub the pork with rock salt to eliminate any unwanted odor.Riinse Properly and pat with paper towel.Cut into bigger size cubes.
- Wash all vegetables properly
- Okra or lady finger can be cut or leave it as is.
- Cut eggplant to battonet or round shape.
- Cut tomato into wedges.
- Dice onion into larger size.
- Lemon grass, discard the soft part and tie into small circle pattern
- Brown or sear pork by batches, do not over crowd ( optional )Boil Pork and discard water, fill up to 3 L of fresh water.
- Boil the pork once again with tomato and tamarind until Tender.
- Once pork is tender start adding hard vegetables,let it cook then add the green leaves.
- Adjust taste by adding fish sauce, intensity of sournes can be adjusted by adding water.