Pork Ribs

  • Pork Ribs, shoulder, diced or left whole for frying 1000.0 g
  • Garlic, sliced 20.0 g
  • Onion, quartered 100.0 g
  • Tomatoes, whole 100.0 g
  • Radish, sliced 100.0 g
  • Water 1.0 l
  • Green Finger Chili, whole 1.0 pc
  • Eggplant, sliced 150.0 g
  • Kangong, picked 100.0 g
  • String Beans, cut 1" length 100.0 g

Fried Rice

  • Rice, Jasmine, cooked and cooled 500.0 g
  • Garlic, chopped 10.0 g
  • Spring Onions, finely sliced 10.0 g
  • Garlic, fried 10.0 g
  1. Pork Ribs

    60 minutes
    1. In a pan, add a little oil, then add the garlic and onions.
    2. Cook until translucent then add the pork shoulder.
    3. Saute on all sides without browning.
    4. Add water, radish and tomatoes.
    5. Bring to a boil then simmer for 45 minutes.
    6. Add the green chilii, Knorr Sinigang Mix and the rest of the vegetables.
    7. Cook for 5 minutes then strain the liquid. Reserve the soup.
  2. Fried Rice

    10 minutes
    1. In a hot frying pan, add a little oil then saute the garlic until crisp and golden.
    2. Add the rice and Knorr Sinigang Mix. Stir fry until rice starts to color.
    3. In a different pan, heat the butter/fat then add the vegetables and meat.
    4. Place the rice in a serving container then put the meat and vegetables on top.
    5. Garnish with spring onions and fried garlic.