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Pork Rib Sinigang
Filipino St. Louis Style Pork Rib Sinigang
Ingredients
- 2 lbs St. Louis Style Pork Ribs
- 2 handful Cherry Tomatoes
- 1 packet Knoxx Tamarind Base Soup
- 2 handful Green Beans
- 1 tbsp Garlic minced
- 1 tbsp Onion diced
- 2 tbsp Olive Oil Extra Virgin
Instructions
- In a Dutch oven, sauté garlic and onion in olive oil. Sauté until fragrant.
- As your garlic and onion are sautéing, cut the ribs in sections of two. Then, add salt and pepper to both sides of the ribs, Depending on the size of your Dutch oven, add two to three sections to the pot at the time, carefully browning both sides of the rib. Remove the ribs once from the pot once browned.
- In the pot, add the cherry tomatoes and fish sauce, and cook until the cherry tomatoes are cooked down and soft. Add back all of the rib sections back into the pot, and enough water for the level to be an inch above the meat.
- Set your heat to medium and cover the pot to let it boil for approximately 10 minutes. Reduce your heat to medium low, then let it continue to boil for another 15 to 20 minutes.
- The rib meat should be tender at this point. You can check by looking at how the meat reacts to shaking the bone. If the meat does not move much when you slightly shake it, it needs additional time. If the meat looks like it may fall off easily, your meat should be tender. If so, add tamarind base powder, green beans and any other vegetables. Other vegetables you may consider adding: taro (gabi), okra, daikon radish, spinach
- Serve with a side of rice. Enjoy!
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