Pork rib sinigang
Pork rib sinigang

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, pork rib sinigang. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Pork rib sinigang is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Pork rib sinigang is something which I’ve loved my entire life. They’re fine and they look wonderful.

I am starting this year off with a series on rubs. From pork to beef to chicken rubs. We start off with a basic pork rub recipe.

To get started with this particular recipe, we must first prepare a few components. You can cook pork rib sinigang using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pork rib sinigang:
  1. Take 1 large onion, thinly sliced
  2. Make ready 1 full rack pork back ribs, trimmed and cut into 2 rib segments
  3. Get 6 cloves garlic, roughly chopped
  4. Prepare 6 cups vegetable stock
  5. Prepare 4 large bay leaves
  6. Make ready 1/2 cup tamarind concentrate
  7. Get 3 tbsp fish sauce
  8. Prepare 3 Roma tomatoes, chopped
  9. Take 1 jalapeno, halved
  10. Take 1 large eggplant, chopped into 2 cm chunks
  11. Take 1 large handful green beans, trimmed
  12. Take 8 pcs baby bok choy
  13. Get 2 cups baby spinach

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Instructions to make Pork rib sinigang:
  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.

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