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Filipino sinigang ( pork bone sour soup )

 

Roasting pork bones

 

1 rack of pork spare ribs cut into riblets ( your butcher can do this for you )

1 pork hock cut into 3 pieces or leave whole

Place your pork onto a baking tray, spray with oil season with salt and pepper and bake on 200degrees Celsius for 1 hour or until you get some nice color and flavor happening.

 

Roasting veg

 

2 brown onion sliced

1 half green and red capsicum sliced

2 green and red chllies optional

2/3 cup baby tomato whole

Add all the vegetables to a baking tray, spray with oil season with salt and pepper and bake on 200degrees Celsius for 45 minutes.

 

Fresh ingredients

 

1 bunch Chinese broccoli sliced (regular broccoli will be fine )

1 handful fresh green beans sliced

3-4 teaspoons tamarind puree

3 tablespoons fish sauce

 

Place all the roasted bones and vegetables into a stock pot and cover with water. Bring to a boil and turn down to a low simmer for 2 hours or until the meat is tender.

Strain the broth set aside the pork and discard any unwanted solids from the stock. Return the stock to your pot on a low simmer then add back In the pork with the chinese broccoli and green beans and simmer for a few minutes. Now it's time to season the broth.

Taste and season with the fish sauce, salt and pepper. Then add the tamarind. Add more tamarind if you like it more sour. You can add some msg if you wish. Once broth is seasoned to your liking serve. You can serve as is or with rice.

 

Enjoy!

Note: if you can find taro, or okra and water spinach they are traditionally used in this but I just used what was available in my area.

 

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