It Started With a Mixx: Sinigang Na Baboy (Sour Pork Soup)

Instead of trying to find the perfect match between pretentious and pop, I'm trying to balance pre-made soup seasoning with from-scratch flavor. Plus, I haven't had the familiar old Knorr sinigang mix in years, and am curious to see if the reality lives up to my fond memories.

• 2 tbsp. vegetable oil
• 5-7 cloves garlic, smashed
• 1 medium onion, chopped
• 4 small Roma tomatoes, chopped
• 10 cups water
• 2 to 2-1/2 lbs. baby back ribs
• 1 packet Knorr sinigang mix (ended up using a heaping tbsp. more from another packet)
  
• 1 lb. green beans (12 oz. this time)
  
• 6 oz. spinach, chopped

Put oil in a large pot over medium heat. Saute the garlic, onions and tomatoes till soft, about 3-5 minutes.

Add water. Turn heat to high and bring to a boil. Add the meat, return to a boil, then simmer till the meat's tender - about an hour, maybe more.

Add contents of soup mix packet; stir to mix well.

Add green beans. Return to a boil and cook for 3-6 minutes, till beans are softer but still crisp.

Add spinach. Remove from heat and let stand, covered, for 5 minutes.

11:30 pm: Turned out to be as strong, flavorful (with a smooth, almost creamy undertone - probably from all the pork fat and marrow) and comforting as I remember. While I'll keep making the from-scratch version (and looking out for tamarinds to try another variant with), I'll certainly treat myself to this now and then.