Yield: 4 servings
Measure | 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 |
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)