Recipe of Pork rib sinigang in 27 Minutes for Beginners

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, pork rib sinigang. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

I am starting this year off with a series on rubs. From pork to beef to chicken rubs. We start off with a basic pork rub recipe.

Pork rib sinigang is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Pork rib sinigang is something which I have loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook pork rib sinigang using 13 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Pork rib sinigang:

1. Make ready 1 large onion, thinly sliced
2. Take 1 full rack pork back ribs, trimmed and cut into 2 rib segments
3. Make ready 6 cloves garlic, roughly chopped
4. Take 6 cups vegetable stock
5. Take 4 large bay leaves
6. Make ready 1/2 cup tamarind concentrate
7. Make ready 3 tbsp fish sauce
8. Prepare 3 Roma tomatoes, chopped
9. Make ready 1 jalapeno, halved
10. Take 1 large eggplant, chopped into 2 cm chunks
11. Make ready 1 large handful green beans, trimmed
12. Take 8 pcs baby bok choy
13. Take 2 cups baby spinach

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Steps to make Pork rib sinigang:

1. Add a splash of veg oil to a wide, high-sided pan on medium-high heat. Add the onions and fry for 2 to 3 minutes until softened. Season the ribs with salt and pepper and add them to the pan. Sear about 2 minutes, then flip and sear about 2 minutes more. At the flip, add the garlic. As the ribs brown, move the onions and garlic around a bit so they don't burn.
2. Add enough stock to the pan to cover the ribs. If more liquid is needed, just top up with water. Add the bay leaves, tamarind concentrate, and fish sauce. Bring to a simmer, then turn the heat down to medium-low. After 15 minutes, skim any foam from the surface.
3. Add the tomatoes and jalapeno to the pan. Cover, and let simmer for 1 1/2 hrs until the meat is tender. Add water as needed to keep the ribs submerged.
4. Remove the bay leaves and jalapeno. Add the eggplant and turn the heat back up to medium-high. Continue simmering uncovered for 5 minutes. Add the beans and bok choy and simmer another 5 minutes. Check the seasoning and add salt and freshly cracked black pepper to taste. Take the pan off the heat and add the spinach. Give the spinach a minute to wilt, then serve the soup hot with steamed rice.

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