Pork rib sinigang
Pork rib sinigang

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, pork rib sinigang. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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.

Pork rib sinigang is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Pork rib sinigang is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to 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. Get large onion, thinly sliced
  2. Make ready full rack pork back ribs, trimmed and cut into 2 rib segments
  3. Take garlic, roughly chopped
  4. Prepare vegetable stock
  5. Prepare large bay leaves
  6. Make ready tamarind concentrate
  7. Prepare fish sauce
  8. Prepare Roma tomatoes, chopped
  9. Get jalapeno, halved
  10. Prepare large eggplant, chopped into 2 cm chunks
  11. Get large handful green beans, trimmed
  12. Prepare baby bok choy
  13. Get baby spinach

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Steps 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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