How to Make Sinigang na Baboy or Pork in Soured Broth

Sinigang na Baboy or Pork in Soured Broth Recipe Philippine Cuisine
Ingredients: serve 6
500g pork ribs
5 | 400g pork ribs
1 80g onion
2 200g small taro(gabi)
1 bunch 150g water spinach (kangkong) or sweet potato tops (talbos ng kamote)
6 ½ cup | 1/6 liter water or rice washing.
3 to 4 tbs extract sour juice from unripe tamarind fruit or 40 to 60g tamarind powder.

Procedures:
Cut the pork ribs across the bone into 8 cm long and 1 ½ cm thick or 3 in ¾ in pieces

Quarter the tomatoes

Peel and quarter the onion

Trim the water spinach by picking the leaves with the tender stems. Discard thicker main stems. Wash well.

Cooking:
Put the pork ribs and water in a pot. Bring to a boil and immediately reduce to a simmer. 82C or 180F. remove the scum the rises to the surface.

Put in the tomatoes and onions. Simmer until pork is tender. Add the taro until cooked. Remove pork and taro.

To remove excess fat from the broth, chill the soup in the refrigerator following chilling guidelines.

When ready to serve, bring soup to a boil.

Return pork and taro to the pot.

Add the water spinach

Add the tamarind powder or tamarind extract.

Season with salt or fish sauce. Stir and correct seasoning to taste.

Before turning off the fire, add the green finger chilies.

TIPS:
To keep pork tender, always start cooking it in plain, lukewarm water or rice washing without salt, and bring it to a low simmer(below boiling). Pork belly should b simmered for a long time until the fat becomes gelatinous.

Select pork belly(liempo) that is not more than one inch in thickness, and the meat and fat are spread evenly. To cut pork uniformly into 1 ½ inch cubes for best presentation, partially freeze the meat first.

Pork ribs are best presented when cut evenly and uniformly as well. Evenly cut meat also ensures even cooking.

Pork sinigang is quite. This can be avoided with a simple procedure. When the meat has become tender, turn off the heat and allow the soup to cool. The fat will rise to the top. The soup can then be place in the refrigerator allowing the fat to solidify, making it easy to remove. End.