My Sinigang

This red dutch oven is my signature sinigang pot – so much so that when I make any other dish in it and post it on Instagram – my friends comment assuming Im making sinigang.

I make this soup with either pork spareribs or beef short ribs. It usually just depends on how much time I have, beef takes a bit longer. But both in my opinion are just as good as the other. Sometimes I'll even use both meats!

2.5lbs of pork spare ribs or beef short ribs

4 roma tomatoes - quartered

1 red onion – quartered

1 medium radish – sliced and cut in half

4 small gabi (taro) – peeled and keep whole

1 bundle of okra

1 bundle of green beans

1 bag of spinach

1 yellow chile

1 jalapeno

1.5 Mama Sita Sinigang – Hot Packets

2 Pork bouillon cubes

1 Beef bouillon cube

1. In your soup pot – place the ribs, tomatoes, and onion in COLD water. See Tip. And place under Medium Heat. Bring to a boil

2. After about 1.5 hrs your meat should be tender enough to pierce with a fork but not too soft where it falls apart. This is when you will add the gabi and the radish. Bring back to boil until fork tender (about 15 mins)

3. This is a good time to start cooking your rice!

4. After about 15 mins you will add green beans, okra and eggplant let simmer for another 10 mins.

5. Add spinach and stir – this takes only seconds to cook

6. Serve in bowl with rice & Patis & Lemon (see Sauce Boss section)

TIP: Starting your soup in cold water results to clearer and tastier stock. The extraction of the meat and bones are longer when you start with cold water so it will be much more flavorful.