Pork Ribs Sinigang or Sinigang is a Filipino word of “to stew”. It is often associated with dishes in sour soup and different kinds of proteins or shrimps. The more traditional approach of cooking this dish is deriving their sourness from native ingredients such as tamarind or santol. But because the process of cooking with these native ingredients is time consuming and a bit challenging we replace it with store bought sinigang mix. You can use different pork cuts in cooking sinigang. The most common is pork belly like what i used with my binagoongan recipe. In this recipe I used the ribs hence pork ribs sinigang, because personally I thing this part of the pork give the soup more taste. So let’s dive to it and cook!
The secret ingredient is always LOVE
Pork Ribs Sinigang
- 1 kilo pork ribs
- 3 – 4 cups water
- 2 tbsp salt
- 1 medium size onion sliced
- 1 large tomato sliced
- 4 pcs okra optional
- 1/4 kilo green beans (baguio beans) optional
- 1 bundle watercress (kangkong)
- 2 pcs large green chili pepper
- 1 pack sinigang mix depends on your preference
- 1 large size taro (gabi) cut into 4 pieces
- Prepare all ingredients.
- Chop the pork ribs and rinse very well. Put in a large pot add water and salt then boil until meat is tender. skim or remove any scum from the water.
- When the meat is tender, add onion, tomato, taro and green beans. Let boil for about 15 minutes or until the vegetables are soft.
- Add the sinigang mix , water cress (kangkong) and large green chili peppers and let simmer until the watercress in cooked.
- Taste and check if the saltiness or sourness is on point with your taste.
- Serve while it’s hot! Bon Appetit!