Step-by-Step Guide to Make Ultimate Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

Hello everybody, it is John, welcome to our recipe page. Today, we're going to make a special dish, Recipe of Quick Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is 3-4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang estimated approx 45 minutes.

To get started with this recipe, we have to first prepare a few ingredients. You can have Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang using 16 ingredients and 7 steps. Here is how you cook that.

Very easy to make, just buy tamarind soup mix (see pic) in Asian/Filipino stores. But when I was a kid, I'd see my mom squeezing out the juice from real tamarind fruits just to make this dish. It was my favorite dish as a child. Choose pork cuts with bones, as this makes the broth richer.

Ingredients and spices that need to be Prepare to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:

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

Steps to make 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 ;)

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So that is going to wrap it up for this exceptional food Recipe of Award-winning Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!