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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, pork ribs & water spinach in tamarind broth - filipino sinigang. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something which I have loved my whole life. They’re fine and they look fantastic.

A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Marinated with Choice or higher grade US Beef Rib Eye sliced meat. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. Only the rub is dry when it comes to Anne's fall-off-the-bone tender pork ribs.

To get started with this particular recipe, we must prepare a few components. You can cook pork ribs & water spinach in tamarind broth - filipino sinigang using 16 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Take 2 small dried bay/laurel leaves (optional)
  2. Get 1 small knob of ginger (optional)
  3. Prepare 6 cups water
  4. Get 1 large onion, quarted
  5. Prepare 3 garlic cloves, crushed
  6. Take 1 pc Knorr Pork broth cube
  7. Make ready 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
  8. Prepare 1 large tomato, sliced
  9. Get 1-2 pcs long green/finger chili
  10. Take 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
  11. Get 1/2 small white radish, sliced in circles
  12. Prepare 1 handful green beans or string beans, sliced bite size
  13. Prepare 4 pcs large okras, cut in 3s
  14. Get 1 bunch kangkung / kangkong / water spinach, cut into bite size
  15. Take to taste Salt
  16. Take Other veggies you can add- sliced eggplant and taro (gabi)

Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Cover the ribs with aluminum foil. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized.

Steps 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 ;)

Cover the ribs with aluminum foil. Slather the baked ribs with barbecue sauce then broil (or grill) the ribs for a few minutes until the sauce is caramelized. Sweet and Spicy Barbecue Sauce BBQ Oven Roast Pork Ribs The St. Louis cut spare rib is a great meaty cut, but this recipe will work equally well with baby back ribs. To get the pork ribs to cook evenly, the rack needs to be uniform from end-to-end.

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