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.