| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Filipino |
Pork, Filipino |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Pork riblets or pork ribs, country style,cut to pieces |
| 5 |
c |
Water |
| 4 |
md |
Tomatoes, sliced |
| 1 |
md |
Onion, sliced |
| 1 1/2 |
ts |
Salt |
| 1 |
md |
Icicle radish, cut into 1" pieces (or 10 red radishes |
| 1/4 |
lb |
Green beans |
| 1/2 |
lb |
Spinach (or cabbage mustard greens or watercress) |
| 5 |
md |
Sampaloc (tamarind) [available as powde |
INSTRUCTIONS
1. In a large pot, bring water and pork to a boil. Add tomatoes, oni salt
and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice into
pot.
3. Taste for seasoning. Bring to a boil. Add green beans and radish 10
minutes.
4. Add spinach, cover and remove from heat. Let stand 5 minute to fi
cooking spinach.
Variations: Beef (stewing, brisket, shank or plate) may be used in pl of
pork. Adjust cooking time for each.
Preparation Time: 10 minutes Cooking Time: 1 hour, 15 minutes Serves:
Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Man
Rothstein (1/24/94)
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