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

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

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

Baking ribs in the oven is seriously easy. See more ideas about Pork ribs, Rib recipes, Ribs. pork - ribs. Ribs produce a lot of juices, and you don't want them to run out of the pan. You can use a glass or metal pan.

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 ;)

Ribs produce a lot of juices, and you don't want them to run out of the pan. You can use a glass or metal pan. Fortunately for you, pork ribs are fairly interchangeable (see: our Best-Ever Barbecued Ribs will But before we get to swapping one type of rib for another, let's break down the three pork ribs you're. Rib meat is fairly tough, and it needs a long time to break down and become tender. The oven is actually an ideal environment for this kind of slow and steady cooking..with pork rib recipes, including spareribs, country ribs and baby back ribs, from Food Network.

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