Sinigang na baboy (pork in sour broth)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Pork riblets or pork ribs, country style,cut to pieces |
| 5 | cups | Water |
| 4 | mediums | Tomatoes, sliced |
| 1 | medium | Onion, sliced |
| 1½ | teaspoon | Salt |
| 1 | medium | Icicle radish, cut into 1\" pieces (or 10 red radishes |
| ¼ | pounds | Green beans |
| ½ | pounds | Spinach (or cabbage mustard greens or watercress) |
| 5 | mediums | Sampaloc (tamarind) [available as powde |
Directions
1. In a large pot, bring water and pork to a boil. Add tomatoes, oni salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice into pot.
3. Taste for seasoning. Bring to a boil. Add green beans and radish 10 minutes.
4. Add spinach, cover and remove from heat. Let stand 5 minute to fi cooking spinach.
Variations: Beef (stewing, brisket, shank or plate) may be used in pl of pork. Adjust cooking time for each.
Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves: Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man Rothstein (1/24/94)