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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. You can have 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:
- Prepare of small dried bay/laurel leaves (optional).
- Provide of small knob of ginger (optional).
- Take of water.
- Provide of large onion, quarted.
- Take of garlic cloves, crushed.
- Prepare of Knorr Pork broth cube.
- Use of k or more of Pork (ribs or bone-in parts), rubbed with salt.
- You need of large tomato, sliced.
- Take of long green/finger chili.
- Provide of small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix.
- Take of small white radish, sliced in circles.
- Use of green beans or string beans, sliced bite size.
- Provide of large okras, cut in 3s.
- Take of kangkung / kangkong / water spinach, cut into bite size.
- Take of Salt.
- Get of Other veggies you can add- sliced eggplant and taro (gabi).
Steps 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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