A Sinigang recipe made of tender and fall off the bones Pork ribs and classic sinigang vegetables. The broth is blended with shavings of gabi making it rich and deliciously sour. This is your ultimate Filipino comfort food made easy!
Why Pork Ribs?
Soups that are made of pork ribs are hearty and richer in flavor. It also has lesser fat content compared to pork belly which is a popular cut for sinigang.
- Cut of Pork – pork ribs, pork belly, pork neck, and pork shoulder are the recommended cuts for sinigang. They all have the same pork flavor with varying fat content and flavor complexity.
- Aromatics – the four essentials are onion, garlic, green chili, and white radish. All of which play an important role in making the base flavor of sinigang.
- Tomatoes – it adds color to the dish and makes sinigang naturally sweet and tangy.
- Fish sauce – the main salt in Sinigang. It’s packed with umami flavor, a perfect complement to the meat and vegetables.
- Vegetables – it can be any of the following: sitaw, eggplant, okra, winged bean, tomatoes, puso ng saging (banana heart) pechay and kangkong.
- Souring agent – use fresh like sampaloc or kamias if available but if you’re living overseas like me, sinigang mixes are our best and only option.
- Gabi – or taro in English is the secret ingredient that makes the sinigang soup rich and luscious. I recommend shaving half of the portion using a peeler so it can easily melt and infuse with the soup as the meat cooks.
How to cook Pork Ribs Sinigang
There are two ways to cook and tenderize pork ribs: boiling for 1 to 2 hours or more and pressure cooking. The latter is the most popular way and is supposedly the best way to extract the flavor of the meat and bones.
Back to the time when I still don’t have little ones running around the house, I enjoy cooking pork ribs nice and slow. But nowadays, I’ve been loving using my pressure cooker. It’s fast, convenient and saves a lot of gas.
Both cooking methods don’t differ much flavor-wise (in my personal opinion) so choose whatever works for you and your lifestyle. The most important thing is building the flavor at the beginning of the cooking.
So how do we do that?
- Pan-fry the pork ribs in hot oil until it’s no longer pink. It doesn’t have to brown. Do it in batches. Transfer to a plate and set aside.
- Saute garlic, onions, and tomatoes until softened. Add back the ribs and gabi or taro. Stir a bit then pour the fish sauce. Let it cook until the juices appear, about 2 to 3 minutes. This is building the flavor!
- Pour water. Cook for 1 to 2 hours or pressure cook for 20 to 30 minutes.
- Add choice of vegetables starting with the radish, cook until tender. Then add the greens like sitaw, eggplant, okra. Let it simmer until vegetables are half done.
- Pour choice of souring agent and cook for 2 to 3 minutes. Then finally add kangkong or choice of leafy greens.
More Filipino soup recipes you must try!
- Nilagang Manok sa Patis (Chicken Soup with Fish Sauce)
- Misua Soup with Sesame Pork Meatballs
- Chicken Tinola Soup for Increasing Breast Milk Supply
- Minced Beef Sopas-Filipino Macaroni Soup
- Pork Nilaga (Pork Soup with Vegetables)
- Pesang Manok (Chicken Ginger Soup)
- Easy Chicken Sinigang with Gabi
- Beef Nilaga Pressure Cooker Recipe (Nilagang Baka)
- Sinigang Salmon Belly in Japanese White Miso
- Chicken Tinola with Patola
- Chicken Tinola with Semi-ripe Papaya and Ampalaya Leaves
- 1 kg / 2 lbs. pork ribs washed and strained
- 5 cups water
- 1 medium-size gabi shaved with a peeler
- 1 yellow onion quartered
- 2 tomatoes quartered
- pieces okra ends trimmed
- 2 green chili sili pangsigang
- eggplant cut into 1/2 thick inch
- bunch of green long beans cut into 3 inch length
- bunch of water spinach kangkong
- 2 tablespoons fish sauce add more if preferred
- 20 gram 1 1/2 tbsp tamarind mix add more if preferred
- salt to taste
- In a pot, lightly sear pork ribs in hot oil until it’s no longer pink. Do this in batches. Transfer to a plate and set aside.
- Saute garlic, onions, and tomatoes until softened. Add back the ribs together with the gabi shavings. Stir a bit then pour the fish sauce. Let it cook until juices appear. Pour water and cook for 1 to 2 hours or pressure cook for 20 to 30 minutes.
- Add choice of vegetables starting with the radish, cook until tender. Then add the greens like sitaw, eggplant, okra. Let it cook with the lid on until vegetables are half done.
- Pour choice of souring agent and cook for 2 to 3 minutes. Then finally add kangkong or choice of leafy greens. Simmer for another minute. Serve with rice and enjoy!
- Use 3 to 4 cups of water if cooking with the pressure cooker.
- Half cook the green vegetables before adding any souring agent to keep the color bright and fresh.
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