Tuesday, January 30, 2007

"Sinigang na Buto-buto" (Pork Spareribs in Tamarind Broth)

One of my Little One's favorite viand. I used spareribs instead of pork belly, less fat but still juicy and tasty without sacrificing the taste (",)

Good for 6 servings

You'll need:

  • 850 grams of pork ribs, cut up in small portions
  • 4 cups rice wash or water
  • 2 large red plump tomatoes, topped
  • 1 large onion, quartered
  • 2 tsps of iodized rock salt
  • 1 small pouch of sinigang powder
  • 6 pcs okra, remove both ends
  • 8 pcs string beans (sitaw), cut at 2" length
  • 3 pcs finger chilis (siling haba)
  • a bunch of swamp cabbage (kangkong), leaves & tender stalks only

Here's how:

In a casserole, place the first-two ingredients. Cover. Bring to boil (remove scum as it arises). Add the next-three ingredients. Cover again. Bring to boil. Then, reduce fire to low. Simmer 45 minutes.

Increase fire to medium-high, mashed the tomatoes carefully. Put the sinigang powder, okra and string beans. Cover. Cook for 5-6 minutes. Add in the chilis and swamp cabbage. Cook until done.

Serve with rice.

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