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Nutrition Facts
Serving Size 1 (735g) Recipe makes 10 servings The following items or measurements are not included below:
Calories 505
Calories from Fat 338		(66%)
Amount Per Serving		%DV
	Total Fat 37.6g	57%
	Saturated Fat 13.0g	64%
	Monounsaturated Fat 17.0g
	Polyunsaturated Fat 3.2g
	Trans Fat 0.0g
Cholesterol 125mg		41%
Sodium 263mg		10%
Potassium 1005mg		28%
Total Carbohydrate 6.6g		2%
	Dietary Fiber 2.4g	9%
	Sugars 3.0g
Protein 34.9g		69%
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Sinigang Soup

Recipe #365233 | 1¼ hours | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Tarheel
Apr 9, 2009

If you could fill your bathtub with it, you would. Sinigang soup adapted for the dutch oven! FABULOUS! No need for lots of pots and pans, no 'brown this, remove that' directions. Methods are perfect for beginners, results will satisfy the filipino cuisine enthusiast.

SERVES 10 , 2 cups (change servings and units)

Ingredients

3 lbs pork ribs, cut into 1 inch pieces
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
16 cups water
1 medium tomato, chopped
2 packages , mama sita's sinigang sa sampalok tamarind seasoning mix
1 teaspoon fish sauce (or to taste)
2 teaspoons miss anna's hot sauce (or your favorite, also to taste)
2 cups white radishes, sliced
2 heads bok choy, cut into 1-2 inch slices

Directions

1
Warm olive oil in bottom of large (I use a 9.5 quart) Dutch Oven over medium-high heat. Brown pork ribs.
2
Reduce heat to medium and add onion and garlic, cook uncovered and stirring frequently until just beginning to soften, about three minutes.
3
Add 16 cups of water, the tomato and both packets of tamarind seasoning. Cover and cook over medium heat for 45 minutes. During the cooking add fish sauce and hot sauce to taste. I typically revisit the 'taste and adjust' step a couple of times depending on my mood.
4
Add white radish, cook additional 10 minutes.
5
Turn off flame/heat and add bok choy. Allow to rest for 10 minutes.
6
Serve in a soup bowl or over rice. ENJOY!