Recipe: Delicious Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

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

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

Place the ribs on the cooling rack. Pork Spare Ribs are normally cut from the belly of pork & have a covering of meat on them that is adequate. Place a frying pan over a medium heat until it is hot, then add the olive oil, onion and garlic. Our cuts of pork ribs vary in style and origin, the most popular BBQ ribs we stock are our large St. Louis Rack Of Ribs, cut from the bottom section of the swine's ribs, close to the belly, these are considerably more meatier and overall larger in size than baby back.

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