Sinigang
Ingredients: pork ribs (spareribs, bone-in), salt, vegetable oil, water, fish sauce · 120 min cook time · 450kcal · ~₩26,600
Ingredients
1000g pork ribs (spareribs, bone-in), 10g salt, 30ml vegetable oil, 2000ml water, 30ml fish sauce, 200g onions, 200g tomatoes, 100g tamarind pulp, 200ml hot water, 300g taro root (peeled and cut), 150g green beans, 20g Thai peppers (or banana peppers), 200g bok choy (or water spinach)
Instructions
1. Season pork ribs with salt.
2. Sear the salted pork ribs in vegetable oil until nicely browned, in batches if necessary.
3. Cover the seared pork ribs with water and season with fish sauce. Bring to a simmer.
4. Skim off any scum and foam that floats to the surface.
5. Add onions and tomatoes to the pot and continue to simmer for about 45 minutes, or until pork is fall-off-the-bone tender. Add more water if needed to keep ingredients covered.
6. While pork simmers, prepare tamarind juice: pour hot water over tamarind pulp and let it sit until cool.
7. Once pork is tender, add taro root to the pot and cook for 5-7 minutes until almost done.
8. While taro cooks, squish the tamarind pulp in the water with your hands, then strain the mixture, pressing against the strainer to extract all pulp.
9. Add green beans and Thai peppers (crushed for more spice, whole for less) to the pot. Add a little more water if needed to cover ingredients. Cook for a couple of minutes until beans are al dente.
10. Check taro for doneness by forking it; it should split easily.
11. Add bok choy and stir it in. Cook briefly using just the residual heat of the broth.
12. Finish seasoning the soup with the prepared tamarind juice, adding to your desired level of sourness. Taste and adjust.
Source: Watch the original video