Sinigang na Baboy (Pork Ribs Sour Soup)
Need a gluten free, dairy free, paleolithic, and primal soup? Sinigang na Baboy (Pork Ribs Sour Soup) could be a spectacular recipe to try. One serving contains 735 calories, 41g of protein, and 54g of fat. This recipe serves 4 and costs $3.19 per serving. 85 people have made this recipe and would make it again. If you have okra, radish, yard long beans, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. It is brought to you by Kawaling Pinoy. From preparation to the plate, this recipe takes about 1 hour and 55 minutes. With a spoonacular score of 95%, this dish is awesome. Users who liked this recipe also liked Sinigang na baboy (pork and vegetables in tamarind broth), How to cook: Sinigang na baboy (pork and vegetables in tamarind broth), and Nilagang baboy (boiled pork ribs with vegetables).
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 105 minutes
Ingredients:
1 bunch bok choy, ends trimmed and separated into leaves
2 banana or finger chilies
1 eggplant, ends trimmed and sliced to 1/2-inch thick half-rounds
2 tablespoons fish sauce
5 to 6 pieces okra, ends trimmed
1 medium onion, peeled and quartered
2 pounds pork spareribs, cut into 2-inch pieces
1 6-inch white radish, peeled and sliced to 1/2-inch thick half-rounds
salt and pepper to taste
15 tamarind pieces or 1-1/2 package of tamarind base powder
4 pieces taro (peeled and halved)
1 large tomato, quartered
water
1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
Equipment:
pot
sieve
bowl
Cooking instruction summary:
Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups. Add chili and radish. Continue to simmer for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. Add eggplant and okra and cook for another 1 to 2 minutes.If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Remove from heat and serve hot.Wash tamarind and place in a pot with enough water to cover. Bring to a boil and cook until soft and outer skins begin to burst. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into sinigang.
Step by step:
1. Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups.
2. Add chili and radish. Continue to simmer for about 2 to 3 minutes.
3. Add long beans. Continue to cook for about 2 minutes.
4. Add eggplant and okra and cook for another 1 to 2 minutes.If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste.
5. Add bok choy and continue to cook for about 1 minute.
6. Remove from heat and serve hot.Wash tamarind and place in a pot with enough water to cover. Bring to a boil and cook until soft and outer skins begin to burst. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins.
7. Pour tamarind juice into sinigang.
Nutrition Information:
covered percent of daily need
