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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.
Prep Time15 minutes
Cook Time1 hour
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!