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Sinigang

Ingredients

  • 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

Instructions

  • 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