Sinigang (Pork Spare Ribs in Sour Soup) recipe
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Ingredients
- 2 ¼ pounds pork spareribs 3 pounds raw taro root, peeled and cut into 1/2-inch cubes 2 cups water 1 onion, chopped 1 small white radish, peeled and chopped 2 large green chile peppers, chopped 1 small tomato, quartered 1 tamarind pod 1 (1/2 inch) piece fresh ginger root, peeled and chopped salt to taste 3 pounds fresh green beans, trimmed 1 small eggplant, chopped
Nutrition Info
- 622.5 caloriescarbohydrate: 34.8 gcholesterol: 136.1 mgfat: 40.5 gfiber: 11.5 gprotein: 34.5 gsaturatedFat: 13 gservingSize: -sodium: 194.8 mgsugar: 8.5 gtransFat: : -unsaturatedFat: : -
Directions Sinigang (Pork Spare Ribs in Sour Soup)
Directions
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Bring a large pot of water to a boil, boil spareribs for 15 minutes, drain. Thoroughly rinse the spareribs with cold water. Rinse the pot and return to the stovetop.
Return spareribs to the pot, add taro, 2 cups water, onion, radish, green chiles, tomato, tamarind, ginger, and salt. Bring soup to a boil. Cook until pork and vegetables are tender, about 30 minutes. An instant-read thermometer inserted near the rib bone should read 145 degrees F (63 degrees C).
Place green beans and eggplant into the soup. Cook until tender, 5 to 7 minutes more. Strain soup into bowls. Arrange the pork and vegetables on a serving platter while hot.