Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a instant dish, pork rib sinigang. It is one of my favorites food recipe. This time, I’m gonna make it a bit tasty. This will be really delicious.

Pork rib sinigang is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Pork rib sinigang is something that I’ve loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Pork rib sinigang:

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

Cut pork riblets into single pieces along with the bones. You can part boil the ribs if you prefer, which is just blench in. The broth, made with cooked watercress and tender pork ribs make for a warming, delicious and nutritious soup. Home » Recipes » Soups & Stocks » Chinese Watercress Soup with Pork Ribs.

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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