cook: sinigang baboy

I made the mistake a few weeks ago of buying pork spare ribs at the Filipino grocery and then pork shoulder country ribs at Safeway. Too much pork to indulge my nostalgia for endless childhood meals of "soup bone" or sinigang baboy. I had tamarind paste in the fridge for a souring agent and eggplant and green beans from the grocery store as well as fish sauce, onions and cabbage in my pantry.

 

I also added hot yellow peppers that I had pickled.

I've learned that you boil the meat on the bones for a couple hours or until it's fall off the bones tender. And then only put the vegetables the last 3 to 4 minutes of simmering.

On Saturday night, I found a forgotten and neglected school lunch of sinigang baboy in the fridge but had to toss it. I hate food waste, and so more than ever I'm trying not to cook more than 2 different dishes over the weekend and to eat what's leftover in the fridge for dinner over the work week. And because it’s been so cold this past February, I’ve been cooking soups. Tuscan bean with fennel and kale. Potato leek. Spicy black bean. Tonkatsu ramen.