Sinigang (Pork Spare Ribs in Sour Soup) recipe

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Ingredients

2 ¼ pounds pork spareribs
3 pounds raw taro root, peeled and cut into 1/2-inch cubes
2 cups water
1 onion, chopped
1 small white radish, peeled and chopped
2 large green chile peppers, chopped
1 small tomato, quartered
1 tamarind pod
1 (1/2 inch) piece fresh ginger root, peeled and chopped
salt to taste
3 pounds fresh green beans, trimmed
1 small eggplant, chopped

Nutrition Info

622.5 calories
carbohydrate: 34.8 g
cholesterol: 136.1 mg
fat: 40.5 g
fiber: 11.5 g
protein: 34.5 g
saturatedFat: 13 g
servingSize: -
sodium: 194.8 mg
sugar: 8.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil, boil spareribs for 15 minutes, drain. Thoroughly rinse the spareribs with cold water. Rinse the pot and return to the stovetop.

  2. Return spareribs to the pot, add taro, 2 cups water, onion, radish, green chiles, tomato, tamarind, ginger, and salt. Bring soup to a boil. Cook until pork and vegetables are tender, about 30 minutes. An instant-read thermometer inserted near the rib bone should read 145 degrees F (63 degrees C).

  3. Place green beans and eggplant into the soup. Cook until tender, 5 to 7 minutes more. Strain soup into bowls. Arrange the pork and vegetables on a serving platter while hot.

Recipe Yield

6 servings

Recipe Note

This is a tangy, soupy, one-pot meal from the Philippines. It can serve as a soup and a main dish complete with vegetables and it is easy to make. Instead of pork, you can also use chicken or beef. Serve with rice.

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