Wednesday, April 29, 2009

spare ribs sinigang

sinigang is another dish and its characteristic flavor comes from tamarind which gives it a sour taste and overwhelms the taste of its meat. another variety is prepared with guava and is less sour than those with tamarind. raw mango, calamansi and bilimbi can also be utilized. however, i chose to use powdered soup base or bouillon cubes for sinigang in place of natural fruits since it is available in my kitchen. however, i'd like to try using the sampalok fruit the next time.

7 slices pork spare ribs
2 cloves garlic, crushed
1 onion, sliced
1 thumb-sized ginger, sliced
1 small tomato, sliced
1 medium bisol, sliced into chunks
1 handful string beans, sliced into 2" long
1 bunch pechay, separate white part from green part
1 tbsp. sinigang mix¹
salt and pepper
2 tbsp. cooking oil

in a sauce bowl, heat oil and saute onion, garli and ginger until aromatuc.

add pork spare ribs and cook until brown (pour excess oil if necessary). pour enough water until meat are covered. boil and simmer over low heat until meat is tender. you may need to add more water along the way.

when meat is tender, add the bisol and cook for another 5 minutes.

add the sinigang mix. season with salt and pepper. adjust according to your taste.

add the string beans and the white part of the pechay and simmer for 1 minute.

turn off the heat and add the pechay leaves. cover for 1 more minute. serve hot.

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¹ you can add more if you like it more sour.