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Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang
Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

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We hope you got insight from reading it, now let’s go back to pork ribs & water spinach in tamarind broth - filipino sinigang recipe. To cook pork ribs & water spinach in tamarind broth - filipino sinigang you only need 16 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Provide small dried bay/laurel leaves (optional)
  2. Use small knob of ginger (optional)
  3. You need water
  4. Use large onion, quarted
  5. Get garlic cloves, crushed
  6. Take Knorr Pork broth cube
  7. Provide k or more of Pork (ribs or bone-in parts), rubbed with salt
  8. Prepare large tomato, sliced
  9. You need long green/finger chili
  10. Take small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
  11. Use small white radish, sliced in circles
  12. Prepare green beans or string beans, sliced bite size
  13. Take large okras, cut in 3s
  14. Prepare kangkung / kangkong / water spinach, cut into bite size
  15. Take Salt
  16. Prepare Other veggies you can add- sliced eggplant and taro (gabi)
Instructions to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. 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.
  2. Boil water in a large pot with bay leaves and ginger. These two are non-traditional. I like using it. Meanwhile, prep the veggies.
  3. 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.
  4. 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)
  5. 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.
  6. Finally, place the Kangkong leaves and on top, then cover and turn off heat. It will cook in its residual heat
  7. Plate and serve while hot. Best spooned over rice ;)

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