Pork Ribs Sinigang
Recipe byBecause a variety of vegetables are used to make sinigang, it is important to drop them one by one into the pot. The kangkong stalks take longest to cook so they go in first. The eggplants and radish take about the same time to cook so they go in together. Last to go into the pot are the kangkong leaves which require only a few minutes to wilt and get cooked through.As with many Filipino soup dishes, sinigang is served as a main course or a secondary course. The best way to enjoy it is with rice.
Ingredients
Pork and broth
- 1 kilogram pork ribs
- fish sauce
Spice base
- 2 tablespoons cooking oil
- 1 onion peeled and diced
- 2 tomatoes diced
- 4 cloves garlic peeled and smashed
- 2 to 3 finger chilies slit
Vegetables and seasoning
- 1 bundle kangkong (swamp / water spinach) stalks and leaves separated
- 2 Asian eggplants diced
- 1 white radish peeled and cut into rings
- ½ to 1 cup tamarind juice
Video
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Instructions
Parboil the pork ribs
- Rinse the pork ribs, place in a pot and cover with water.
- Boil for about ten minutes to allow the scum to float on the surface.
- Drain the pork and rinse each piece well under the tap.
- Place the pork in a clean pot, cover with water, add about two tablespoons of fish sauce and bring to the boil.
- Set the heat to low, cover the pot and simmer until the meat is tender.
Make the spice base
- When the pork has been simmering for almost an hour, heat the cooking oil in another pot.
- Saute the garlic, onion, tomatoes and chilies until softened.
- Uncover the pot with the simmering pork, scoop out as much of the broth as you can without leaving the pork dry (continue simmering them) and pour into the pot with the sauteed spices.
Cook the vegetables
- Add the kangkong stalks into the pot with the spices, and simmer for five minutes.
- Add the diced eggplants and sliced radish, and simmer for ten minutes.
- Add the kangkong leaves, the pork and any remaining broth.
Season and complete the dish
- Pour in the tamarind juice and stir.
- Taste the broth and add more fish sauce to create a good balance of salty and sour.
- Bring the pork ribs sinigang to a boil, cover and simmer for another five minutes or just until the kangkong leaves are wilted.
- Serve at once.