Hanghang Sinigang
St. Louis Pork Ribs, Tomato, Onion, Okra, Hanghang Oil, Scallion
Chef Joe Fontelera of Boonie’s Filipino Restaurant | Chicago
Adapted by StarChefs | July 2024
INGREDIENTS
Hanghang Oil:
5 ounces minced lemongrass
5 ounces minced shallot
5 ounces minced chile
5 ounces minced ginger
5 ounces minced garlic
Neutral oil
Fish sauce
Soy sauce
Star anise
Bay leaf
Ribs:
20 pounds Berkshire St. Louis pork ribs
3 onions, quartered
2 stalks lemongrass
2 knobs ginger, smashed
1 bunch scallions, halved
10 ounces tamarind paste
Fish sauce
To Assemble and Serve:
¼ cup diced tomato
1 cup julienned onion
3 okra, diced
Chopped scallion
METHOD
For the Hanghang Oil:
In a saucepan over low heat, add all ingredients and enough oil to submerge. Season with fish sauce and soy sauce. Place a tea strainer in oil and fill with star anise and bay leaf. Cook mixture until vegetables are tender. Strain, bottle, and reserve.
For the Ribs:
In a large pot over medium-high heat, place ribs and 12 liters water. Cook 45 minutes, skimming surface to remove any fat that rises to the surface. Add onion, lemongrass, ginger, and scallion. Let simmer 30 minutes. Stir in tamarind paste and let simmer additional 30 minutes. Season with fish sauce. Strain, reserving broth, and set aside.
To Assemble and Serve:
In a clay pot over medium heat, bring tomato, onion, okra, and 16 ounces reserved Ribs cooking liquid to a boil. Reduce heat and keep warm. In a pan over high heat, sear Ribs. Add to the clay pot. Garnish with desired amount Hanghang Oil and chopped scallion. Serve in clay pot.
