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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 Choosing Fast Food That’s Good For You.

Almost every single article about weight loss and getting healthy explains readers to avoid drive through windows like the plague and that they need to do all of their own cooking. This is literally very true. But occasionally the last thing you wish to do is put together a whole meal for yourself and your family. Sometimes almost all you really want is to go to the drive through and get home as quickly as possible. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by remorse about slipping on your diet. You are capable of doing this because many of the popular joints are now marketing “healthy” menu selections to keep their businesses up. Here is how to eat healthfully when you visit the drive through.

Your beverage needs to be water or juice or milk. Drinking a large soft drink forces hundreds of empty unhealthy calories into your diet. One portion of soda is eight ounces. That portion could contain numerous spoonfuls of sugar as well as at least a hundred calories. Most fast food soda sizes start out at twenty ounces. It is frequently a minimum of 30 ounces. Choosing a soft drink as your beverage boosts your calorie ingestion by thousands and adds way too much sugar to your diet. Water, fruit juice as well as milk, on the other hand, are much better choices.

Common logic tells us that one sure way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. While, usually, this is a good plan, if you make intelligent choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, allowing someone else cook dinner is just what you need. There isn’t any reason to feel guilty about visiting the drive through when you make healthful decisions!

We hope you got insight from reading it, now let’s go back to pork ribs & water spinach in tamarind broth - filipino sinigang recipe. To cook pork ribs & water spinach in tamarind broth - filipino sinigang you need 16 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to prepare Pork Ribs & Water Spinach in Tamarind Broth - Filipino Sinigang:
  1. Prepare 2 small dried bay/laurel leaves (optional)
  2. Provide 1 small knob of ginger (optional)
  3. Prepare 6 cups water
  4. Provide 1 large onion, quarted
  5. You need 3 garlic cloves, crushed
  6. Get 1 pc Knorr Pork broth cube
  7. Use 1/2 k or more of Pork (ribs or bone-in parts), rubbed with salt
  8. Take 1 large tomato, sliced
  9. You need 1-2 pcs long green/finger chili
  10. Take 1 small pouch (good for 1L water) Knorr Tamarind / Sinigang Soup Mix
  11. You need 1/2 small white radish, sliced in circles
  12. You need 1 handful green beans or string beans, sliced bite size
  13. Prepare 4 pcs large okras, cut in 3s
  14. Get 1 bunch kangkung / kangkong / water spinach, cut into bite size
  15. Take to taste Salt
  16. You need Other veggies you can add- sliced eggplant and taro (gabi)
Steps 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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