Pork Ribs Tinola with Sotanghon and Ampalaya

Pork Ribs Tinola with Sotanghon and Ampalaya
Pork Ribs Tinola with Sotanghon and Ampalaya. This dish was inspired by the Ilocano tinola version where ampalaya is used instead of the usual vegetable tinola ingredients. Similarly sotahnghon is also added to some versions of tinola. Today I used them both on my Pork Ribs Tinola with Sotanghon and Ampalaya.

Pork Ribs Tinola with Sotanghon and Ampalaya Dish

To make the dish firs we need a fresh pork ribs, for this recipe. I used the pork back ribs in a rack which are usually used for pork ribs barbecue.  Cooking is fairly simple, it is basically the same with any other chicken tinola. The only difference that I could think of is perhaps the cooking time. Obviously pork are cooked longer than chickensI did not have any malungay leaves, ampalaya leaves or dahon ng sili, as an alternative for my leafy vegetables I used baby spinach. It will do the trick especially when used with some green chili.

Pork Ribs Tinola with Sotanghon and Ampalaya Recipe

Here is the recipe of my Pork Ribs Tinola with Sotanghon and Ampalaya. Try it.

Ingredients:

Pork Ribs Tinola with Sotanghon and Ampalaya - Ingredients

1 kilo pork ribs, cut into serving pieces, bone in
150 grams sotanghon noodles, soaked with water, rinsed

1-2 medium size ampalaya, deseeded, cut into slices
2-3 thumb size ginger,skinned, cut into strips
1/2 head garlic, peeled, crushed, chopped
1 medium size onion, peeled, chopped
3-5 pcs. siling haba
1 bunch baby spinach leaves
1 tsp. peppercorns
1/4 cup fish sauce
1 tsp. sugar
salt
cooking oil


Cooking procedure:

Pork Ribs Tinola with Sotanghon and Ampalaya - Cooking Procedure

In a large sauce pan sauté the garlic, onion and ginger until fragrant. Add in the pork ribs and stir cook for 2 to 3 minutes. Add in the fish sauce and stir cook for another 2 to 3 minutes. Pour in 6 to 8 cups of water. Add in the peppercorns, bring to boil and simmer for 15 to 20 minutes. Then add in the sugar, siling haba and ampalaya. Simmer for another 2 to 3 minutes. Now add in the sotanghon noodles and continue to cook for 2 to 3 minutes or until the ampalaya and the sotanghon noodles are just cooked. Correct saltiness if required. Add in the baby spinach leaves and cook for another minute. Serve hot.

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