Simple Way to Make Speedy Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, pork ribs & water spinach in tamarind broth - filipino sinigang. One of my favorites food recipes. This time, I will make it a little bit tasty. 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 in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something that I’ve loved my entire life. They are nice and they look fantastic.

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

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

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