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One of the most beloved and familiar Filipino dishes out there, sinigang introduces a great balance of warmth and sourness. The tamarind broth is something that brings a great uniqueness to the dish, while hyping up the flavor of all other ingredients. But have you ever imagined this culinary classic with say, tender cuts of pork baby back ribs? This might be your call to give Porknigang a try.
This recipe has a wealthy amount of vegetables— from okra to eggplant to daikon radish. These perfectly complement our Sinigang broth. But the factor of pork spare ribs really heightens up the dish in terms of its soft texture, and meaty, savory flavor. Trying this cut of pork with a wealthy deal of sourness is also sure to excite your palate. How about we go ahead and make this classic dish with a twist?
How to cook Porknigang:
Adding the pork and the first few components:
We will start out by taking 3 tablespoons of cooking oil, and pouring this into a pot. Make sure it is large in size, as we will be putting together a lot of vegetables and other components for this stew. Now apply heat, and wait for the oil to get hot. Once it does, proceed to add your 1 piece of onion you’ve cut into wedges, as well as 2 tomatoes. Sauté these together, until the layers of the onion begin to separate.
That would be your sign to integrate 3 lbs. of pork baby back ribs into the pot. Keep on sautéing the ingredients together, until your pork becomes light brown. Then pour 1 ½ liters of water inside, and cover the pot. We will wait for the water to boil, and when it begins boiling, you should take the heat to the low setting. After that, keep on boiling for 30 more minutes. This truly helps get the baby back ribs perfectly tender for eating later.
Once the time has passed, you can start incorporating some of your seasonings to give the dish an unmistakably delightful sinigang taste. For this, we will use 44 grams of Knorr Sinigang sa Sampaloc with Gabi recipe mix. We will also add 1 cup of sliced daikon radish— an essential sinigang ingredient that provides some extra tartness. Then stir these new ingredients into the mixture. Afterwards, cover your pot. We will keep this cooking until the pork has gotten tender enough. Make sure to check every once in a while if your pork has gotten to your texture of preference.
Incorporating the last few ingredients:
Of course, we can’t forget about a couple more components that help build the overall flavor of thsi dish. But so they don’t get overcooked, we are adding them a little bit later in the process. Go ahead and take your 3 pieces of long green chili pepper, and 15 string beans you’ve cut up in 2-inch pieces, and place this into the pot. Also add 8 pieces of okra, and 1 eggplant you’ve sliced up. Then let this cook for about 12 minutes.
After that, we will put our 3 bunches of pechay inside. Let this cook for a shorter time, which would be 3 minutes. Then we’re practically done! All you need to do to finish it off is season with some fish sauce and ground black pepper. Add as much as you’d like to get it to the flavor you desire. Then transfer your lovely Porknigang in your serving bowl of choice. Don’t forget to have this with heaps of warm rice!
What did you think of this dish? I think there’s always something fun about taking a great recipe, and adding a little bit of a spin to it. If like me, you love to try recipes like these, here are some more recommendations!
Classic Filipino dishes with a twist:
Like our main recipe, this dish utilizes the ever tender and appealing pork baby back ribs as its hero. But instead of possessing a unique sourness, this recipe makes the most of a milder, but altogether satisfyingly salty flavor. This Pork Baby Back Ribs Nilaga is perfectly wholesome in its usage of nutritious vegetables too. You get the great balance of a healthy meal with just the right amount of flavor!
We, Filipinos, also love our fair share of pork chop. This is a greatly accessible ingredient that goes well with most kinds of spices and cooking methods. That is why I also tried to make Pork Chop Sinigang, which turned out to be a kitchen success. This is a fantastic alternative for when you don’t want a seafood dish, but are looking to have that familiar sour factor that sinigang has.
How did you like this Porknigang recipe? Let me know if you have any suggestions or questions by commenting below!
- 3 lbs. pork baby back ribs
- 3 bunches bok choy
- 1 1/2 liter water
- 44 grams Knorr Sinigang sa Sampaloc with Gabi
- 15 counts string beans cut in 2-inch pieces
- 8 okra
- 1 eggplant sliced
- 3 long green chili pepper
- 1 cup daikon radish sliced
- 2 tomato
- 1 onion wedged
- 3 tablespoons cooking oil
- Fish sauce and ground black pepper to taste
- Heat oil in a large pot. Saute onion and tomato until the layers of the onion starts to separate.
- Add pork spare ribs. Continue sautéing until the pork turns light brown in color.
- Pour water. Cover the pot. Let the water boil. Adjust heat to low setting and continue boiling for 30 minutes.
- Add Knorr Sinigang sa Sampaloc with Gabi recipe mix and daikon radish. Stir and cover the pot. Continue cooking until the pork gets tender.
- Add chili pepper, string beans, okra, and eggplant. Cook for 12 minutes.
- Add pechay. Cook for 3 minutes.
- Season with fish sauce and ground black pepper.
- Transfer to a serving bowl. Serve with rice. Share and enjoy!