Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, pork ribs & water spinach in tamarind broth - filipino sinigang. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is one of the most favored of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang is something that I have loved my entire life. They’re fine and they look fantastic.

Check Out Top Brands On eBay. Country-style ribs are cut from the loin, one of the leanest areas of pork. These ribs are seasoned, boiled until tender, then baked with your favorite barbeque sauce. A favorite of native son Bill Clinton, fifth-generation family establishment McClard's Barbecue in Hot Springs is best-known for smoky pork ribs and butts and a thin, tangy sauce.

To get started with this recipe, we have to 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 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. Take 1 small knob of ginger (optional)
3. Take 6 cups water
4. Get 1 large onion, quarted
5. Take 3 garlic cloves, crushed
6. Get 1 pc Knorr Pork broth cube
7. Make ready 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
8. Prepare 1 large tomato, sliced
9. Get 1-2 pcs long green/finger chili
10. Get 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
11. Get 1/2 small white radish, sliced in circles
12. Take 1 handful green beans or string beans, sliced bite size
13. Make ready 4 pcs large okras, cut in 3s
14. Get 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)

To get the pork ribs to cook evenly, the rack needs to be uniform from end-to-end. With baby back ribs, this isn't generally a problem since they are cut pretty much the same no matter what. With spareribs, however, this can be an issue because they are sold in a wide variety of cuts. Country-style pork ribs aren't ribs at all.

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 ;)

With spareribs, however, this can be an issue because they are sold in a wide variety of cuts. Country-style pork ribs aren't ribs at all. They're cuts of pork shoulder, which is the same meat you use to make pulled pork and carnitas. If you get bone-in "ribs," you'll recognize the distinctive y-shaped bone you get when you buy a bone-in pork shoulder roast. Pictured at the bottom, these are the ribs that come from the belly (as in, the underside) of the pig.

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