Pork in general is a Filipino favorite. You'll see it as the main ingredient in many meat dishes and it's possibly the most popular variation of this sour, refreshing soup we call Sinigang.
Fall-off-the-bone tender ribs require a long simmer time which in our opinion is 100% worth it! It's super low maintenance, basically leave it on the stove top as you go about your day. Check in every once in a while to see how they're doing. The ribs should be ready in 2-3 hours!
Serves 2-3. Use a stock pot. Pair with rice.
4 tbs Kusî sinigang seasoning
4 cups water
2 lbs pork ribs
1 medium onion, sliced
1 medium radish, sliced
3 small tomatoes, quartered
1 chili pepper
1 bunch bokchoy
Sear ribs in stock pot until browned.
Add onion cooking for a minute then add water and bring to a boil.
Simmer on low until ribs reach desired tenderness 1-3 hours.
Add radish, tomatoes, chili pepper and Kusî seasoning. Mix well.
Adjust soup to taste, adding seasoning for more sourness.
Plate the bok choy in a soup bowl.
Ladle soup into prepared bowls and enjoy with rice on the side.