Pork rib sinigang

Name: Pork rib sinigang
Total time: 7200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large onion, thinly sliced; 1 full rack pork back ribs, trimmed and cut into 2 rib segments; 6 cloves garlic, roughly chopped; 6 cups vegetable stock; 4 large bay leaves; 1/2 cup tamarind concentrate; 3 tbsp fish sauce; 3 Roma tomatoes, chopped; 1 jalapeno, halved; 1 large eggplant, chopped into 2 cm chunks; 1 large handful green beans, trimmed; 8 pcs baby bok choy; 2 cups baby spinach

Robert Gonzal @robert

Vancouver BC

Sinigang (tamarind soup) is one of the better known Filipino dishes. I always made mine with beef short ribs, braised for hours, which I thought were the ultimate in luxury. But then I tried making it with baby backs, and now stand corrected. These are every bit as decadent and satisfying, and don't take nearly as long to cook.

Robert Gonzal @robert

Saved

Ingredients

2 hrs

4 servings

1large onion, thinly sliced
1full rack pork back ribs, trimmed and cut into 2 rib segments
6 clovesgarlic, roughly chopped
6 cupsvegetable stock
4large bay leaves
1/2 cuptamarind concentrate
3 tbspfish sauce
3Roma tomatoes, chopped
1jalapeno, halved
1large eggplant, chopped into 2 cm chunks
1large handful green beans, trimmed
8 pcsbaby bok choy
2 cupsbaby spinach

Saved

Steps

2 hrs

1

Add a splash of veg oil to a wide, high-sided pan on medium-high heat. Add the onions and fry for 2 to 3 minutes until softened. Season the ribs with salt and pepper and add them to the pan. Sear about 2 minutes, then flip and sear about 2 minutes more. At the flip, add the garlic. As the ribs brown, move the onions and garlic around a bit so they don't burn.
2

Add enough stock to the pan to cover the ribs. If more liquid is needed, just top up with water. Add the bay leaves, tamarind concentrate, and fish sauce. Bring to a simmer, then turn the heat down to medium-low. After 15 minutes, skim any foam from the surface.
3

Add the tomatoes and jalapeno to the pan. Cover, and let simmer for 1 1/2 hrs until the meat is tender. Add water as needed to keep the ribs submerged.
4

Remove the bay leaves and jalapeno. Add the eggplant and turn the heat back up to medium-high. Continue simmering uncovered for 5 minutes. Add the beans and bok choy and simmer another 5 minutes. Check the seasoning and add salt and freshly cracked black pepper to taste. Take the pan off the heat and add the spinach. Give the spinach a minute to wilt, then serve the soup hot with steamed rice.