Pork Sinigang with Rhubarb

By The Canadian Living Test Kitchen

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This recipe makes 6 servings

Nutritional Info
Per each of 6 servings: about	-
cal	318318 cal
pro	22 g22g pro
total fat	20 g20g total fat
sat. fat	8 g8g sat. fat
carb	12 g12g carb
fibre	3 g3g fibre
chol	77 mg77mg chol
sodium	554 mg554mg sodium
potassium	522 mg522mg potassium
% RDI:	-
calcium	88 calcium
iron	1212 iron
vit A	33 vit A
vit C	2828 vit C
folate	1313 folate

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Preparation time: 15 minutes
Cook time : 1-1/4 hours
Total time : PT15M

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

Ingredients

1 rack pork side ribs , (about 2 lb/1 kg), halved lengthwise1 1rack rackpork side ribs, (about 2 lb/1 kg), halved lengthwise
2 tbsp rice wine 2 2tbsp tbsprice wine or gin
1 tsp salt 1 1tsp tspsalt
1 onion , cut into 1/2-inch dice1 1oniononions, cut into 1/2-inch dice
3 bay leaves 3 3bay leafbay leaves
1 long hot pepper 1 1long hot pepper
1 piece (1 inch/2.5 cm long) gingerroot , smashed1 1piece piece(1 inch/2.5 cm long) gingerroot, smashed
1 stalk fresh coriander , (with root attached, if possible)1 1stalk fresh coriander, (with root attached, if possible)
2 tbsp fish sauce 2 2tbsp tbspfish sauce
1 tsp pepper 1 1tsp tsppepper
1 cup cubed taro root (edo) 1 1cup cupcubed taro root (edo) or potato
1 cup halved green beans , chopped1 1cup cuphalved green beangreen beans or green long beans, chopped
1 cup chopped cabbage 1 1cup cupchopped cabbage or bok choy
1 cup thickly sliced Asian eggplant 1 1cup cupthickly sliced Asian eggplant or eggplant
1/2 cup chopped okra 1/2 1/2cup cupchopped okra
1 cup chopped rhubarb 1 1cup cupchopped rhubarb

Preparation

Cut pork into individual ribs. In large saucepan, bring 8 cups (2 L) water, rice wine and salt to boil; add pork and boil for 1 minute. Drain and rinse under cold water; drain.

In clean pot, combine pork, 8 cups (2 L) water, onion, bay leaves, hot pepper, ginger, coriander, fish sauce and pepper. Bring to boil; skim off foam. Reduce heat, cover and simmer until pork is tender, 1 hour. Discard bay leaves, coriander and ginger.

Add taro, beans, cabbage, eggplant and okra. (If using bok choy, add at same time as rhubarb.) Increase heat and simmer until vegetables are almost tender, 6 to 7 minutes.

Place rhubarb in fine metal sieve; immerse in pot and cook until softened, 3 to 5 minutes. Using back of large spoon, mash rhubarb to release juice into soup; stir.

Source : Canadian Living Magazine: May 2010