Recipe of Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang in 14 Minutes for Young Wife

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, pork ribs & water spinach in tamarind broth - filipino sinigang. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something that I have loved my entire life. They’re nice and they look wonderful.

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To get started with this recipe, we must first 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 can achieve it.

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

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

Cheap, easy to make, and SO good, this might just be your new favorite way to eat pork. If you grab them with your. Want to master barbecue pork ribs? Learn everything you need to know about the main types of ribs and the best ways to prepare and cook each style of rib.

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 ;)

Pork ribs are perfect for summertime barbeques, but you don't have to whip out the grill every time you want to serve this mouth-watering dish. Read this article for two recipes for oven-roasted pork ribs. Miso Pork Ribs with Chile-Honey Glaze. The glaze for these ribs combines Korean gochujang and Italian Calabrian chiles—a perfect example of Whitaker's fearless fusion. Baking ribs in the oven is seriously easy.

So that is going to wrap this up for this exceptional food pork ribs & water spinach in tamarind broth - filipino sinigang recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!