FUSION DISH - TOM YUM/SINIGANG PORK RIBS SOUP

A lot of people says I always do what is unusual, what is beyond a normal person could think and imagine. Well, maybe because I never liked the stereo type, I was never a bandwagonist and I always play antagonist to some people. It may have some disadvantages on my part but it mostly becomes an advantage in the end. Being creative and innovative in the kitchen is always what I wanted to do. I try to research on recipes that has been enjoyed over the years by other culture and tried to mix it up with us to create a new and delectable recipes. Today I am gonna show you something that is beyond what your normal palette could taste and imagine and let your imagination takes you to Thailand and Philippines by just closing your eyes and let your palette do the talking. Today's featured recipe...Tom Yum/Sinigang Pork Ribs Soup...

INGREDIENTS:

1 kilo Pork Ribs or Sinigang Pork cuts

Bunch of Kangkong or Swamp Cabbage

Petchay

Raddish

String Beans

Okra or lady fingers

Gabi or Taro

Green Chili

Red bell pepper

Bird's eye chili

Onions

Tomatoes

Lemon grass

Celery

Tom Yum paste

Sinigang Mix or fresh sampalok

Kaffir Lime Leaves

Anatto Powder

Fish Sauce

Black pepper 

2 liters of water/broth

PROCEDURE:

1. Arrange the pork ribs into a large pan by putting in the onions, tomatoes, lemongrass and fish sauce and allow to cook until pork is tender. (Pressure cooker, approx 30 minutes, slow cooker about 1 hour)
2. Once the pork is tender, pour in 2 liters of water/broth and wait until it boils. 
3. Once boiling, season with Tom Yum, Anatto powder (for the color), Black pepper to taste. 
4. Then put the vegetables starting with taro, raddish, string beans and allow to cook for sometime but not overcooked. 
5. Followed by leaves and chilies.
6. Pour in the fresh sampalok puree or the Sinigang mix and allow to cook for a few minutes.
7. Serve piping hot.

Enjoy the spicy and sour flavor of Thailand and delicious and comforting taste of Philippines in one bowl!!