The word “sinigang” is the sour and savory taste part of Filipino cuisine. It is most often associated with tamarind, but can also use some sour fruits and leaves as the souring ingredients.
Some sinigang dishes use guava, lemon, or calamansi, some use Averrhoa bilimbi or can also be a green mango as long as there is a souring agent. Growing up is more convenient, just go to the supermarket or any sari-sari store nearby in you to buy a pack of “Sinigang mix” and it is easy to cook. Much easy cooking and saves time but nothing is bit with good ingredients made from scratch, the best!
Table of Contents
Ingredients
- 1 1/2 kg pork spareribs, cut into serving size
- 1 large white onion, sliced
- 2 medium tomatoes, sliced
- 1 medium eggplant, cut into portion
- 5 pcs of string beans cut into portions at least 2 inches
- 1 big radish, peeled and cut into portion
- 1 bundle of kangkong, separate stalks, and leaves
- 3 pcs green chili pepper
Other alternative vegetables you can substitute:
- Potato
- Cabbage
- Okra
- Taro
Seasonings
- 1 sachet tamarind sinigang mix
- Salt to taste
- 1/2 tsp ground pepper
- 2 tbsp fish sauce
Procedure
- Wash properly the pork ribs in running water and drain.
- In a pot, saute pork ribs, onion, and tomato. Keep stirring until the water absorb and dried up. Pour 10 cups of boiling water and let it boil for 40 minutes to an hour in medium heat until the meat is tender.
- Add radish until half cooked. Follow the string beans, eggplant, and kangkong stalks. Cover it with the lid and cook for 2 minutes.
- Season with tamarind sinigang mix, fish sauce, and ground pepper. Stir and taste. Add salt if it is needed. Simmer for a couple of minutes.
- Add kangkong leaves and green chili pepper. Simmer for another minute or until kangkong leaves are fully cooked.
Serve while still hot along with the steamed rice.
Cooking Preparation Tips
- Soak green vegetables in salt water. Wash and drain properly.
- Do not overcook vegetables.
- Very good dish in the rainy season.
- Check meat using a fork if it is tender enough.
- Add more water if necessary.
- Get rid of any fat floating on the soup surface.
- Add salt it is needed.
- Some people add vinegar to make sourer but, I don’t. Instead, I added lemon juice or calamansi juice.
- Enjoy it while still hot!
Sinigang Pork Spare Ribs
The word “sinigang” is a sour and savory taste part in a Filipino cuisine. It is most often associated with tamarind, but can also use some sour fruits and leaves as the souring ingredients.
Servings: 4
Calories:
Ingredients
- 1.5 kilo Spare ribs, cut into serving size
- 1 pc large white onion, sliced
- 2 pcs medium tomato, sliced
- 1 pc medium eggplant, cut into portion
- 5 pcs string beans cut into portion at least 2 inches
- 1 pc big raddish, peeled and cut into portion
- 1 pc bundle of kangkong, separate stalks and leaves
- 3 pcs green chili pepper
Seasoning
- 1 pc sachet tamarind sinigang mix
- 1 pinch salt to taste
- 1/2 tsp ground pepper
- 2 tbsp fish sauce
Instructions
- Wash properly the pork ribs in running water amd drain.
- In a pot, saute pork ribs, onion and tomato. Keep stirring until the water absord and dried up. Pour 10 cups of boiling water and let it boil for 40 minutes to an hour in a medium heat until meat is tender.
- Season with tamarind sinigang mix, fish sauce and ground pepper. Stir and taste. Add salt if it is needed. Simmer for a couple of minutes.
- Add kangkong leaves and green chili pepper. Simmer for another minutes or until kangkong leaves are fully cooked.
- Serve while still hot along with the steam rice.
Notes
Additional Notes
- Soak green vegetables in salt water. Wash and drain properly.
- Do not overcook vegetables.
- Very good dish in the rainy season.
- Check meat with a fork if it is tender enough.
- Add more water if necessary.
- Get rid of any fat floating on the soup surface.
- Add salt it is needed.
- Some people add vinegar to make a sourer soup but, I didn’t. Instead, I added lemon juice or calamansi juice.
- Enjoy it while still hot!
