Yield: 4 servings
|1½ pounds||Pork riblets or pork ribs, country style,cut to pieces|
|4 mediums||Tomatoes, sliced|
|1 medium||Onion, sliced|
|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)