1slab of pork ribscut in 1 rib portions (about 3 pounds)
6 to 8cupswater*
1large onionsliced
3 to 4tomatoesquartered
1tspsalt
4pcssmall tarohalved
2pcseggplantscut in 2” slices
1cupstring beanscut in 3” portions
1cupokrawhole
1 to 3pcslong chilieswhole (jalapeno or japanese sweet pepper is fine)
1bunchspinachtrimmed and washed
2 22 g packsSinigang MixI use Maggi brand**
fish sauce or salt to taste
Instructions
Fill a big pot 2 / 3 full with water and bring to a boil. Once boiling, gently drop the rib pieces and let boil for 5 minutes. Drain and wash each meat in cold water to remove blood and impurities that’s stuck.
Place the cleaned meat in a clean cooking pot and add the water*, onion, tomatoes and salt and bring to a boil over med-high heat. Skim off any foam floating to the top. Lower the heat and simmer until meat is tender.
Add the taro and cook until tender. Then, add the Sinigang Mix followed by the eggplants and string beans and cook for 3 minutes. Place the okra and green chiles next. The spinach is added last. Season with fish sauce or salt then turn off the heat and serve.
Notes
*Follow the Sinigang Mix package’s recommended amount of water if you don’t want your broth too sour. You can just add or lessen the amount depending on your preference.**Adjust the sinigang mix to your liking. We always use 2 packs because we want the broth “extra” sour.The vegetables are just guides. You can make sinigang with all or even just one of the listed vegetables and you can change the quantity depending on what you have and what you like.Here’s a list of vegetables I normally use for sinigang:
Taro ( for meat Sinigang only)
String beans
Eggplants
Daikon radish
Okra
Long chili
Spinach, Romaine Lettuce(torn into pieces), Water Spinach or Yam leaves.