Sinigang (Pork Spare Ribs in Sour Soup)

This is a tangy, soupy, one-pot meal from the Philippines. It can serve as a soup and a main dish complete with vegetables and it is easy to make. Instead of pork, you can also use chicken or beef. Serve with rice.

Step: 1

Bring a large pot of water to a boil; boil spareribs for 15 minutes; drain. Thoroughly rinse the spareribs with cold water. Rinse the pot and return to the stovetop.

Step: 2

Return spareribs to the pot; add taro, 2 cups water, onion, radish, green chiles, tomato, tamarind, ginger, and salt. Bring soup to a boil. Cook until pork and vegetables are tender, about 30 minutes. An instant-read thermometer inserted near the rib bone should read 145 degrees F (63 degrees C).

Step: 3

Place green beans and eggplant into the soup. Cook until tender, 5 to 7 minutes more. Strain soup into bowls. Arrange the pork and vegetables on a serving platter while hot.

Per Serving: 623 calories; protein 34.5g; carbohydrates 34.8g; fat 40.5g; cholesterol 136.1mg; sodium 194.8mg.

The name of “stew” can process to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being cooked whole , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s comfort factor goes way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.