Special Pork Sinigang

Name: Special Pork Sinigang
Total time: 60 s
Yield: 10 servings
Cuisine: American
Ingredients: 1 1/2 kg pork ribs; 3 clove crushed garlic; 3 medium red onions, sliced; 6 medium red tomatoes, cut into 2 or 4; 2 medium eggplant. cut in halves; 10 small ladyfinger, horizontal cut; 1 large raddish, peeled then cut horizontally into pieces; 8 small taro, peeled and cut in two pieces each; 1 bunch string beans (sitaw) chopped; 1 canola oil; 1 water enough to make soup.; 2 cup washed rice water (optional); 1 Knorr Tamarind mix or Sinigang Mix; 1 salt to taste; 2 bunch of water spinach, leaves only.; 3 large green chili or depending to your taste.; 1 Fish sauce (patis) to taste

PrincessBautista @cook_2944345

So delicious! definitely one of the BEST TASTING FOOD in the Philippines. Guaranteed Filipinos' favorite! :)

PrincessBautista @cook_2944345

So delicious! definitely one of the BEST TASTING FOOD in the Philippines. Guaranteed Filipinos' favorite! :)

Saved

Ingredients

1 minute

10 servings

1 1/2 kgpork ribs
3 clovecrushed garlic
3 mediumred onions, sliced
6 mediumred tomatoes, cut into 2 or 4
2 mediumeggplant. cut in halves
10 smallladyfinger, horizontal cut
1 largeraddish, peeled then cut horizontally into pieces
8 smalltaro, peeled and cut in two pieces each
1 bunchstring beans (sitaw) chopped
1canola oil
1water enough to make soup.
2 cupwashed rice water (optional)
1Knorr Tamarind mix or Sinigang Mix
1salt to taste
2 bunchof water spinach, leaves only.
3 largegreen chili or depending to your taste.
1Fish sauce (patis) to taste

Saved

Steps

1 minute

1

Boil pork cutlets in water with salt until tender. Be sure its tender enough that the fat are so soft in just one pinch of a fork.Set aside.
2

In another pan, fry crushed garlic onions and tomatoes. Do not burn garlic. Add a slight amount of water soup from the boiled pork and continue cooking. When the tomatoes are slightly cooked or crushed, pour the pork cutlets along with the water soup. Or you may pour half of the pork water soup and use the 2 cups of washed rice water.
3

Combine taro, string beans, raddish and eggplant in the pot. Bring to boil and season with salt and Knorr mix. Do not over cook vegetables. When taro are soft, add the ladyfingers. and lower heat. Let is simmer.
4

When lady-fingers are soft, add the water spinach and green chilis. Mix but be careful not to crush green chilis. Turn off the fire and cover the pot. Wait for 5 to 10 minutes before serving.
5

Use the fish sauce (patis) as condiment. Best eaten hot with white rice and a glass of softdrink. Enjoy!