Having a sour soup can be very refreshing for the summer, and you will find the Knorr Sinigang Mix from most Asian supermarkets. The sourness comes from tamarind, and other essential ingredients include tomatoes, a meat of some sort and, often, green beans. In this version of the recipe using the Knorr Mix, we are going to use pork ribs, and to make them extra tender, we’ve included cooking it with an electric pressure cooker. You can, of course, do so without the pressure cooker, but I just love the fall-off-the-bones feel of the ribs after it. Also it shortens the cooking time to around 30 minutes.

Ingredients
400g-500g pork ribs
1 onion, chopped
1 tsp ginger powder
1 tsp garlic powder
1 pack of Knorr Sinigang Mix
2 tomatoes
300g green beans, trimmed
Salt to taste

Step 1: Heat a tiny bit of oil in a large pot, fry the chopped onions, then drop in the ribs with the ginger and garlic powders and half a bag of the Knorr mix. Stir.

Step 2: After 2-3 minutes, transfer it to the pressure cooker, add a cup of water and close the lid to pressure cook for 15 minutes once the pressure has been built up.

Step 3: Chop the tomatoes, and in the same large pot as before, drop in the tomatoes, green beans and the other half of the Knorr mix. Stir and cook for 5 minutes on medium heat.

Step 4: Add around 750ml water and add salt to taste, then bring to a boil, cooking for a further 5 minutes. Turn off the heat.

Step 5: Once the ribs are done in the pressure cooker, transfer them into the pot and simmer for a further 5-10 minutes. Serve in a large bowl!

This order of doing things is my favourite for making the flavours soak into both the meat and veg. What do you think?