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Link to Recipe – https://www.basicallycooking.com/single-post/toronto-food-blog/recipe/Instant-Pot-Pork-Ribs-Sinigang
Hi everyone! My Instant Pot adventures continue and this time I’m sharing a VIDEO (!!!) and recipe for one of my favourite Filipino dishes: Pork Ribs Sinigang.
The recipe is detailed below but you can also check out my blog for more details and pictures and for more yummy recipes: www.basicallycooking.com
Sinigang is a tamarind base soup, it has a sour flavour to the broth and it’s really a unique and delicious flavour. It can be made with other proteins such as shrimp or beef but this is a version using pork side ribs. Sinigang is not complete without a ton of veggies, I’ve used cabbage, daikon radish and yellow hot peppers because I like mine with a bit of a spicy kick! You can also use string beans, bok choy, okra or potatoes too, whatever your preference or whatever you have on hand 🙂
The instant pot is perfect for this dish, I used the saute mode to start cooking the garlic, onions and sear off the meat and then switched to pressure cook to get the ribs “fall-off-the-bone” quality. I then switched back to saute mode when adding in the veggies and remaining seasoning.
Instant Pot Pork Ribs Sinigang
Serves 8
1 tbsp oil
3 cloves of garlic, minced
1 onion, chopped
1 kg (2.2 lbs) of pork side ribs
1 tomato, sliced into 8ths
2 packets of tamarind soup base (can be bought at Asian grocery stores)
4 C water (or enough to cover the meat in the instant pot)
3 yellow hot peppers
1 large daikon (radish)
1/2 head of cabbage, sliced
1 tbsp fish sauce (patis)
salt to taste (season throughout)
black pepper to taste
1. Cut the rack of pork into single ribs and rub salt and pepper all over the ribs.
2. Set your instant pot to “Saute” mode and add in the olive oil until it heats up. Add in the garlic and onions and saute for 2-3 minutes.
3. Add in the pork ribs and lightly sear. Add the tomatoes, water (enough water so that it covers the contents of the instant pot) and one packet of the tamarind soup base into the pot.
4. Cover and select the instant pot option Manual (Pressure Cook) and set the time for 30 minutes. Once 30 minutes is up, quick release the pressure until it is safe to open.
5. Once you open the instant pot again you will need to skim out the fat/grease from the soup. I just use a ladle and lightly skim the surface until most of the fat/grease bubbles are gone from the broth.
6. Turn your instant pot back on “Saute” mode and add in all your veggies. Taste the broth and adjust for seasoning, this is when I add in the fish sauce and the second packet of the tamarind soup base. Let simmer for 10 more minutes.
7. Once the cabbage and radish has been cooked to your preference, the sinigang is done! Serve immediately with jasmine rice & enjoy!
