As you guys already know, I am a Filipina! Growing up, my mom cooked Filipino dishes for me and the staple of my diet certainly includes rice. I LOVE filipino food and couldn’t imagine my life without it. I learned to make filipino dishes from my mom when I was 10, and have been perfecting my recipes for 18 years now. This dish is very near to my heart, my mom would make this in the winter time to chase away the cold, or when her children were feverish to fight the sickness. It’s also perfect for feeding a family, friends at a party and for impressing someone! It is one of my favorite Filipino comfort foods…I hope you will enjoy it as well.
Sinigang na BaboyPrint This
- Pork Ribs - Full slab!
- Cabbage - Half a head is good!
- Roma Tomatoes - 2 medium sized
- Carrots - 2 medium sized
- Bok choy - 1 bunch - bottom cut and leaves separated and washed
- Sinigang Tamarind Sauce - Half a package or less (I pour 1/4 in at a time and taste it)
- Lemon - To Taste
- Salt - To Taste
- Garlic Powder - To Taste
- Red Onion - 1 medium
- Yellow, Red or Green Pepper - 1 medium
- First, grab your 2-3L pot, and fill it with 3/4 water.
- Clean and chop your full slab of ribs in half or thirds (to fit inside your pot and be completely submerged in the water).
- Lay your ribs in your pot, bring the water to a boil then set it to a low simmer, cover.
- While the ribs are cooking, cut your tomatoes and onions into quarters.
- Cut up your carrots and peppers into sizes you prefer! (I like the carrots in 1×1 inch chunks and the peppers into long slivers)
- Once the ribs are cooked, (typically 30 mins later), there might be little fat globs floating on the surface of the water, just scoop ’em out with a spoon. Add in the Sinigang Tamarind sauce mix, lemon, salt and garlic powder to your preferred taste into your pot with the ribs.
- Add in all the veggies and cover for another 1-2 hours on simmer. Check on in once in a while!
Serve piping hot with a side of steaming hot white rice! Masarap!