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We hope you got benefit from reading it, now let’s go back to pork ribs & water spinach in tamarind broth - filipino sinigang recipe. You can cook pork ribs & water spinach in tamarind broth - filipino sinigang using 16 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
- Take 2 small dried bay/laurel leaves (optional)
- Get 1 small knob of ginger (optional)
- You need 6 cups water
- Get 1 large onion, quarted
- Use 3 garlic cloves, crushed
- Provide 1 pc Knorr Pork broth cube
- Take 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
- Prepare 1 large tomato, sliced
- Use 1-2 pcs long green/finger chili
- Prepare 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
- Take 1/2 small white radish, sliced in circles
- Take 1 handful green beans or string beans, sliced bite size
- Use 4 pcs large okras, cut in 3s
- Provide 1 bunch kangkung / kangkong / water spinach, cut into bite size
- Use to taste Salt
- Prepare Other veggies you can add- sliced eggplant and taro (gabi)
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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