1kilogrampork ribssliced individually (pork belly or pork shoulder)
1 tomatosliced adding souring
2large potatoescut into pieces
¼teaspoonground black pepper
2-3tablespoonstamarind concentrate or tamarind sinigang mix
3-5romaine lettuce leaveschopped
Salt to taste
Sriracha sauce or chilioptional
2stalks chopped green onions to garnish
Using the Instant Pot or Pressure Cooker:
Arrange the pork, lemongrass, potatoes, tomato, onion, garlic, fish sauce, and ground black pepper in the instant pot.
On manual setting, set the instant pot to high pressure for 25 minutes. If you have an older version of instant pot, make sure the sealing vent is on.
Allow a 10-15 minutes natural release. Then release steam and turn the instant pot off.
Open the lid and remove the scum from the top using a spoon.
Season the soup with tamarind concentrate or sinigang mix, and add salt if needed.
Add romaine lettuce to the pot. Let the lettuce cook for 2-3 minutes.
Place the sinigang soup into a bowl and top with bean sprouts and green onions.
Using Stove Top:
You may fry the pork first using a small amount of oil, or you can just boil the pork right away until tender. When frying, fry the pork on all sides until brown.
Combine pork, lemongrass, tomatoes, onion, garlic, fish sauce, and ground black pepper in a large pot. Bring to a boil and let it simmer until pork is tender, usually around 1 hour. You may need to add water as needed.
Once the pork is tender, add the potatoes, then simmer for 15 minutes or until the potatoes are tender. Now, this is the time when you may add eggplant or okra.
Season with sinigang mix powder or tamarind concentrate and salt if needed. Then add leaf vegetables and cook for 2-3 minutes. Top your sinigang with bean sprouts and green onions.