Pork Rib Sinigang

Not only is sinigang my favorite Filipino food of all time, but it's also my wife's favorite. There's something incredibly comforting about a steaming bowl of pork rib sinigang served with rice. The rich broth, tender pork, and tangy tamarind flavor create a combination that feels like home with every spoonful.

Sinigang is a classic Filipino sour soup traditionally made with pork, seafood, or beef. The signature tangy flavor comes from tamarind, though regional variations may use guava, kamias, green mango, or other souring agents. I like using tamarind paste because health but when in a pinch, I keep my pantry stocked with instant sinigang powder packets. Plus, I add a little miso paste to round out some of that sour tamarind flavor.

Ingredients

1 rack of pork back ribs sliced

8 cups of water (plus more)

2 cups taro cubed

3-4 tomatoes roughly chopped

1 red onion roughly chopped

1-2 tbsp fish sauce

1-2 tbsp extra virgin olive oil

1 packet sinigang seasoning packet

1-2 tbsp white miso paste

1 cup sliced daikon

1 sliced eggplant

1 cup trimmed long beans

2-3 long peppers

2 cups baby spinach

Salt and pepper

1. In a large pot, bring water to a boil. Once boiling add pork and bring to a boil. Once water begins to boil again, let pork boil 10 minutes then drain and rinse pork under cold water.

2. In the same pot, add oil over medium high heat and add tomatoes and onions. Saute 2-3 minutes to gain color then add in rinsed pork ribs, salt and pepper and continue to sauté 1-2 minutes. Add 8 cups of water or more to submerge all ingredients. Add fish sauce, bring to a boil, cover then simmer for 45-50 minutes

3. Uncover and add in taro chunks. Add in 1 seasoning packet, miso paste and stir to combine. Cover and cook 10 mins. Add in daikon, cover for 5 minutes to soften daikon.

4. Add in peppers, stir in and cover for 5 minutes. Add in eggplant and cover and cook 5 minutes. Add in long beans and cook another 5 minutes.

5. Uncover and check the doneness of veggies with a fork. Adjust your seasonings (I added more sinigang powder at this point because I wanted it more sour). Finally, add spinach.

Ugly delicious