AuthorBiteSizedA creamy twist to your classic sinigang!
In a stock pot over medium high heat, saute garlic, red onions, tomato. Add the pork ribs and water then bring the liquid to a boil then lower the heat. Let it simmer for 30 minutes.
Add the pork ribs then season with fish sauce and white pepper.
Add water then boil for 5 mins. Lower the heat and simmer for 30 mins.
Add the sinigang mix and coconut milk then simmer for another 15 mins or until the ribs are tender. Add the siling haba, siling labuyo, sigarilyas, okra, sitaw and coconut cream. Simmer for 10 mins.
Drop the kang kong adjust the taste with salt and ground white pepper. Simmer for another five minutes before serving.
Ingredients
Directions
In a stock pot over medium high heat, saute garlic, red onions, tomato. Add the pork ribs and water then bring the liquid to a boil then lower the heat. Let it simmer for 30 minutes.
Add the pork ribs then season with fish sauce and white pepper.
Add water then boil for 5 mins. Lower the heat and simmer for 30 mins.
Add the sinigang mix and coconut milk then simmer for another 15 mins or until the ribs are tender. Add the siling haba, siling labuyo, sigarilyas, okra, sitaw and coconut cream. Simmer for 10 mins.
Drop the kang kong adjust the taste with salt and ground white pepper. Simmer for another five minutes before serving.
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