Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Preparation :
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: to 1,5 qt of water add 2 lb single-cut pork ribs, 1 large onion cut into large dice, 2 ea scallion, 1 large tomato cut into thin wedges, add kosher salt, tamarind paste and hot chilies to taste (if you cook this dish for guests, you might want to blanch the pork first in order to have a cleaner broth)

: simmer until ribs are tender but NOT falling apart, you should have about 1/2 qt of liquid left – add a bit of water if you don’t

: add 4 oz blanched chard, 4 oz cooked/sliced lotus root and 6 oz blanched green beans, simmer 1 minute, remove from heat, check/adjust seasoning, serve with a bowl of steamed rice and fish sauce and/or soy sauce to season the rice