Pork Rib Sinigang
Pork Rib Sinigang

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, pork rib sinigang. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Pork Rib Sinigang is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pork Rib Sinigang is something which I’ve loved my whole life. They are nice and they look wonderful.

I prefer to use either pork belly or buto-buto when cooking sinigang. The latter refers to cuts with bones intact. These are either pork neck bones, chopped spare ribs, and chopped baby back ribs.

To get started with this recipe, we have to prepare a few ingredients. You can cook pork rib sinigang using 15 ingredients and 13 steps. Here is how you can achieve that.

The ingredients needed to make Pork Rib Sinigang:
  1. Prepare 1 1/2 kg Pork Ribs
  2. Make ready 1 bunch Kangkong Leaves (river spinach, water spinach, swamp cabbage)
  3. Prepare 1 large Labanos (radish)
  4. Make ready 5 piece Gabi (taro root)
  5. Make ready 5 piece Okra (lady's fingers or gumbo)
  6. Take 6 piece Tomato
  7. Make ready 2 piece Red Onion (Bermuda Onion)
  8. Get Salt
  9. Get Patis (fish sauce)
  10. Make ready Option 1 Tamarind Stock (Instant)
  11. Get 1 envelope Knorr Sinigang Mix (44 grams)
  12. Prepare 3 cup Hot Water
  13. Prepare Option 2 Tamarind Stock (Natural)
  14. Make ready 8 large Tamarind
  15. Prepare 2 cup Water

Pork Ribs Sinigang or Sinigang is a Filipino word of "to stew". It is often associated with dishes in sour soup and different kinds of proteins or shrimps. The more traditional approach of cooking this dish is deriving their sourness from native ingredients such as tamarind or santol. Pork sinigang is my absolute favorite filipino dish.

Steps to make Pork Rib Sinigang:
  1. OPTION 1 TAMARIND STOCK: If using the instant tamarind stock, dissolve half of the packet of Knorr Sinigang Mix into 3 cups of hot water. Set aside.
  2. OPTION 2 TAMARIND STOCK: If using the natural tamarind stock, you would have to prepare it before starting with the main dish. Wash thoroughly and then boil the large tamarinds in 2 cups of water over medium heat until very tender. Make sure to cover the pot to avoid the water from evaporating; and when it does, just add half cups at a time. Once tender, remove the tamarind from the pot and set aside for awhile. Get a large metal strainer and put it over the pot where you boiled the tamarind. Put the tamarind on the strainer and squeeze the juice into the pot. Do not worry about the shells as they would easily break with the pressure applied during squeezing. Once the tamarind juice is thoroughly extracted, discard the shell and seeds from the strainer. Set aside the tamarind stock. It would be best for you to prepare extra stock so you can use it to enhance flavor if you wish to increase the amount of soup.
  3. PREPARATION 1: Slice the meaty parts of the pork ribs into cubes and leave the bony parts the way they are.
  4. PREPARATION 2: Wash and detach the kangkong leaves from the stalk. You may slice the soft parts off the stalk but make sure to leave out the hard parts.
  5. PREPARATION 3: Wash, peel and slice the labanos crosswise to make flat round pieces. Wash and slice the okra crosswise to make cylindrical pieces.
  6. PREPARATION 4: Wash, peel and slice the gabi into large cubes.
  7. PREPARATION 5: Slice the tomatoes into quarters or eighths, whichever suits you for sauteing; and dice the onions.
  8. Saute the pork in tomatoes and onions. Allow the surface of the pork to cook, constantly mixing until the tomatoes are soft and the onion is clear.
  9. Add the tamarind stock into the sauteed pork. Mix thoroughly and cover. Allow the pork to cook completely until tender.
  10. Add the gabi, labanos and okra. Cook until the gabi and okra are tender and the labanos is clear. To prevent the stock from drying up, add half cups of water at a time.
  11. Enhance the flavor through adding the left-over sinigang mix or extra tamarind stock. Balance the flavor out using salt or patis. The natural taste of the soup is flavorfully sour, so it is best to add the remaining sinigang mix or tamarind stock gradually for you to capture what suits your taste well.
  12. Finally, pitch in the kangkong leaves and let it simmer for 2 to 3 minutes in low fire. Do not overcook the kangkong by putting it in the soup longer. Remember that it cooks some more even after putting the pot out of the fire.
  13. Enjoy the dish with steamed rice; and this dish could also be nicely paired up with "lechon kawali" (deep fried pork belly).

One of the most delicious things about sinigang is that you can add almost any kind of leafy green vegetable like bok choy, baby bok choy, or spinach. My family has always included a lot of green vegetables. Then the end result is a full. Sinigang na Baboy is the ultimate comfort food! Made with pork ribs, vegetables, and tamarind-flavored broth, it's hearty and delicious on its own or served with steamed rice.

So that is going to wrap this up for this special food pork rib sinigang recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!