Monday, May 9, 2011
Pork Ribs Soup
Seems likes the weather just can't seem to make up his mind. One day it's hot like crazy and the next it's pouring down heavily! I just wished it would make up its mind and maybe stay somewhere in the middle of both extremes. Don't they say that this kind of interchanging weather makes us prone to the flu and other illnesses?
This rainy weather was a great excuse for me to make Pork Ribs Soup. I bought a kilo of American Ribs, which I asked to be sliced, at Robinson's Supermarket in Banilad Town Center. It was a beautiful rack of rib and I wanted to make something else with it aside from our usual barbecued ribs.
The soup was quite simple to make. I love these one-pot wonder type of dishes! You just drop the ingredients one by one and wait for the flavors to naturally mix in together. I decided to make it a little spicy by using green chili. I even added Chili leaves, which I bought in SnR. This was my first time to use Chili leaves, but I saw a recipe online that used it in making Chicken Tinola Soup, so I figured it might go with this soup as well. Since I'm not familiar with Chili leaves, I don't know if it brought additional spiciness to the soup, and that's something I wanna check the next time I cook Chili leaves.
Pork Ribs Soup
1 kilo pork ribs, sliced per rib
1 liter water
4 small tomatoes, quartered
1 big onion, quartered
2 whole green chili
2 tablespoons fish sauce
1 bunch of chili leaves, cleaned and picked out
Boil the pork ribs in the water until almost tender. Lower the heat and add the tomatoes until they become mushy. Add in onions and green chili. Let it simmer for 5-10 minutes. Add the chili leaves and continue to simmer. When the chili leaves have cooked through (this will be fast), season with salt, pepper, and fish sauce. Let it simmer for 5 more minutes. Transfer to a serving bowl. Serve hot and enjoy!