Steps to Prepare Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang Award-winning

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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 achieve it.

The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:

1. You need 2 of small dried bay/laurel leaves (optional).
2. Get 1 of small knob of ginger (optional).
3. Prepare 6 cups of water.
4. Get 1 of large onion, quarted.
5. You need 3 of garlic cloves, crushed.
6. Use 1 pc of Knorr Pork broth cube.
7. Prepare 1/2 of k or more of Pork (ribs or bone-in parts), rubbed with salt.
8. You need 1 of large tomato, sliced.
9. Prepare 1-2 pcs of long green/finger chili.
10. Use 1 of small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix.
11. Provide 1/2 of small white radish, sliced in circles.
12. Use 1 handful of green beans or string beans, sliced bite size.
13. Take 4 pcs of large okras, cut in 3s.
14. Prepare 1 bunch of kangkung / kangkong / water spinach, cut into bite size.
15. Take to taste of Salt.
16. Take of 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 ;).

With baby back ribs, this isn't generally a problem since they are cut pretty much the same no matter what. With spareribs, however, this can be an issue because they are sold in a wide variety of cuts. They're cuts of pork shoulder, which is the same meat you use to make pulled pork and carnitas. If you get bone-in "ribs," you'll recognize the distinctive y-shaped bone you get when you buy a bone-in pork shoulder roast. So you want to make Molly Baz's Sticky-Sweet Five-Spice Pork Ribs but you can't pick out a St.

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