Pork Ribs Sinigang (Sinigang na Baboy)
A sinigang recipe made of tender and fall off the bones Pork ribs and classic sinigang vegetables. The broth is blended with shavings of gabi making it rich and deliciously sour. This is your ultimate Filipino comfort food made easy!
Soups that are made of pork ribs are hearty and richer in flavor. It also has lesser fat content compared to pork belly which is a popular cut for sinigang.
Ingredients
1 kg / 2 lbs. pork ribs (washed and strained)
5 cups water (see note 1)
1 medium-size gabi (shaved with a peeler)
1 yellow onion (quartered)
2 tomatoes (quartered)
pieces okra (ends trimmed)
2 green chili (sili pangsigang)
eggplant (cut into 1/2 thick inch)
bunch of green long beans (cut into 3 inch length)
bunch of water spinach (kangkong)
2 tablespoons fish sauce (add more if preferred)
20 gram 1 1/2 tbsp tamarind mix (add more if preferred)
salt to taste
Instructions
Saute garlic, onions. Add the ribs together with the gabi shavings. Stir a bit then pour the fish sauce. Let it cook until juices appear. Pour water and cook for 1 to 2 hours or pressure cook for 20 to 30 minutes.
Add choice of vegetables starting with the radish, cook until tender. Then add the greens like sitaw, eggplant, okra. Let it cook with the lid on until vegetables are half done.
Pour choice of souring agent and cook for 2 to 3 minutes. Then finally add kangkong or choice of leafy greens. Simmer for another minute. Serve with rice and enjoy!
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