Thursday, July 24, 2014

Pork Rib Tamarind Soup



This popular Filipino tamarind base soup known as "sinigang" can be made with pork ribs, fish, chicken or on some occasions short ribs.  Pork ribs are probably the most common choice of meat for this dish.  In this recipe the ribs are first braised in the tamarind base soup to a fall-off-the-bone tenderness.  The vegetables are then added to the soup and cooked to perfection.  The soup can be served alone as a one pot meal or served in the Filipino tradition with steamed rice on the side.

Servings: 3-4
Prep Time: 10 minutes
Cooking Time: 130 minutes
Active Cooking Time: 25 minutes
Special Tools:  Large Dutch Oven or Cast Iron Pot
Special Ingredient: Knorr Tamarind Soup Mix or Mama Sita's Tamarind Sinigang Mix

Ingredients:

1/2 Rack of Pork Ribs
Salt and Freshly Ground Pepper
2 Tablespoons Vegetable Oil
One Large Yellow Onion julienned
7 oz. Knorr Tamarind Soup Mix
2 Plum Tomatoes quartered
1 Jalapeño Pepper
2 Inch Daikon Radish sliced into 1/4 inch thick coins
1 Bunch Mustard Greens stem discarded and leaves torn

Arrange the oven racks to the lowest shelf setting to allow plenty of room for a large dutch oven or cast iron pot.  Preheat the oven to 375 degrees Fahrenheit.

Season the pork ribs with salt and freshly ground pepper.  Set aside

Place the vegetable oil over high heat in a large dutch oven or cast iron pot.  Add half the onions to the pot and sauté until soft.  Place the ribs into the pot with the meat side down and lightly brown the meat (about 3-4 minutes).  Flip the ribs over and pour in 4 cups of water or until the ribs are about three quarters submerged in the liquid.  Stir in the tamarind soup mix and bring the pot to a boil.  Cover the pot and transfer it into the oven to braise for 90 minutes.  This will soften the ribs to a near fall-off-the-bone tenderness.

Transfer the pot back up on the stove and place over medium high heat. Add the remaining onions, tomatoes, daikon radish, and jalapeño pepper to the pot, cover and let simmer for another 20 minutes or until the daikon is fork tender.  Lastly add the mustard greens to the pot (do not stir it into the soup, just let float on the surface).  Cover the pot and let the greens cook for another 3-5 minutes or until wilted. Stir the greens into the soup.  By now the individual ribs of the rack should be soft enough to separate with a fork and the soup is ready to be served.

Ladle the soup, vegetables and ribs into large bowls and serve with a plate of steamed jasmine rice on the side.  Enjoy.