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Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang
Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang

Before you jump to Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang recipe, you may want to read this short interesting healthy tips about Deciding on Healthy and balanced Fast Food.

Almost every “get healthy” and “weight loss” article you go through will tell you to skip the drive through and make all of your meals yourself. This is certainly very good guidance. Sometimes, though, the last thing you need is to have to make a meal from scratch. Sometimes you just would like to reach the drive through along the way home and call it a day. There is no reason that you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are capable of doing this because most of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here is the way to eat healthy and balanced when you reach the drive through.

Your drink needs to be water or juice or milk. When you consume a huge soft drink you are putting a lot of empty calories to your day. A single helping of soda is normally thought to be eight ounces. Those eight ounces usually are at least 100 calories and close to ten tablespoons of sugar. Most fast food soft drinks are a minimum of twenty ounces large. It is frequently a minimum of 30 ounces. Choosing a soda as your drink increases your calorie ingestion by thousands and adds way too much sugar to your diet. It is much healthier to select milk, juice or normal water.

Standard logic tells us that one certain way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. While, in most cases, this is a good plan, if you make sensible choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Often what you require most is just to have someone else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthy and balanced decisions!

We hope you got benefit from reading it, now let’s go back to pork ribs & water spinach in tamarind broth - filipino sinigang recipe. You can cook pork ribs & water spinach in tamarind broth - filipino sinigang using 16 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Take 2 small dried bay/laurel leaves (optional)
  2. Get 1 small knob of ginger (optional)
  3. Prepare 6 cups water
  4. Use 1 large onion, quarted
  5. Provide 3 garlic cloves, crushed
  6. Get 1 pc Knorr Pork broth cube
  7. Provide 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
  8. Take 1 large tomato, sliced
  9. Take 1-2 pcs long green/finger chili
  10. Use 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
  11. Prepare 1/2 small white radish, sliced in circles
  12. Prepare 1 handful green beans or string beans, sliced bite size
  13. Prepare 4 pcs large okras, cut in 3s
  14. You need 1 bunch kangkung / kangkong / water spinach, cut into bite size
  15. Use to taste Salt
  16. Get Other veggies you can add- sliced eggplant and taro (gabi)
Instructions to make Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Note: My steps may be different from other cooks, but it's the same taste all around. What's important is to soften the pork and make the soup rich with veggies.
  2. Boil water in a large pot with bay leaves and ginger. These two are non-traditional. I like using it. Meanwhile, prep the veggies.
  3. Once boiling, drop in the pork cube, onions and garlic. Let simmer until the cube dissolves before adding the pork. Don't forget to rub salt on the pork. Boil for 20 mins then add the tomatoes and green chili. Continue boiling for 10 mins.
  4. Stir in the tamarind soup mix. Drop in the hard veggies (okra, radish, beans) and continue cooking for 5 more minutes. (Beans in pic should be cut, but I fished these out to eat separately hehe)
  5. Drop in the Kangkung stalks (thick parts) to cook a few minutes longer. I like the stalks actually. :) Taste and adjust sourness (add water to lessen) and saltiness. Other cooks use fish sauce, I use salt on this.
  6. Finally, place the Kangkong leaves and on top, then cover and turn off heat. It will cook in its residual heat
  7. Plate and serve while hot. Best spooned over rice ;)

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