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An all time favorite of Victoria’s. A sure hit whenever she came home from college, and undoubtedly one of the best memories from our time in the Philippines. Make sure to keep the Sinigang (tamarind base) flavoring handy. You can find it in Asian markets. For the leaner version, prepare the meats a day ahead to skim the fat off the top. Alter the amounts of ingredients to your taste. 



  • 3 lbs. beef shortribs chuck
  • 3 lbs. whole pork spareribs country style cut have more meat in them
  • 6 large white potatoes peeled and halved
  • 4 pieces of frozen yuca optional
  • 1 pound whole fresh green beans
  • 1 large eggplant
  • A few leaves of collard greens or bok-choi 6-7
  • 20 whole black pepper kernels wrapped in a mesh bag
  • 3 envelopes Sinigang flavoring
  • 14 cups of water
  • Salt and black pepper to taste


  • Day 1
  • In a big pot boil the beef and pork in eight cups of water, the black peppercorns, and 1 Tbs. of salt. 
  • Once it boils, stir in the contents of one Sinigang envelope.
  • Lower the heat, cover, and let it simmer. 
  • Take the pork out after 60 minutes, and leave the beef around 30 minutes longer, or until very tender.
  • Turn off the heat, and let the pot cool completely before refrigerating overnight. To speed up the cooling process, add 6 cups of ice cubes. Store the ribs separately.
  • Day 2
  • Skim off the fat that has hardened on top of the broth.
  • Return to the stove. Add the rest of the water (6 cups) and the potatoes. When it gets warm, add the sliced eggplant.
  • Bring to a boil, and stir in two Sinigang flavoring envelopes.
  • Add the yuca, and bring back to boil. Lower the heat. Add two Tbs. of salt, and simmer for 25 minutes. 
  • Add the green beans. Bring to a second boil, lower the heat and let simmer for 30 minutes, or until the potatoes and vegetables are soft. Add the ribs, and cook another 10 minutes.
  • Add salt and pepper to taste.
  • Serve with white rice. 
  • Notes


    Photo by joshwept

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