[4 - 8] sinong now the protein for this can vary
[8 - 10] and for this one I'm going to be using
[10 - 13] one of my favorite cuts for this and
[13 - 17] that is the pork back spare rib this is
[17 - 18] actually bre show pork really good stuff
[19 - 22] but the way Auntie lie showed me was
[22 - 24] with collars aachi collars or salmon
[24 - 26] collars that's how she showed me it's
[26 - 29] really tasty I love it but I'm making
[29 - 31] some cin for some people today and it's
[31 - 33] their first time having sinong so I want
[33 - 36] them to have it my favorite way and that
[36 - 38] has to be with the pork back spare ribs
[38 - 41] they're so nice it releases all that
[41 - 43] collagen and makes a really nice broth
[43 - 45] so that's my reason for doing this
[58 - 58] today now why do I get all of this color
[58 - 61] on the pork why don't I just toss it
[61 - 64] into the pot and boil it because that's
[64 - 66] that's how Auntie lie does it and that's
[66 - 71] how most aunties do it and look don't
[71 - 74] tell her but you get more flavor when
[74 - 76] you get more color on your protein
[76 - 78] because of something called the myard
[78 - 79] reaction okay now that just might be a
[79 - 82] fancy word for saying I'm searing it at
[82 - 84] a high temperature so I'm caramelizing
[84 - 87] the natural sugars in the protein giving
[87 - 90] me like a more nutty roasty flavor and
[90 - 91] it's going to give me a more complex
[91 - 93] flavor in my broth I'm putting it into
[93 - 96] the pressure cooker and then using the
[96 - 99] fat left over me that's hot and
[99 - 102] then I have the leftover fat from all
[102 - 105] this pork this is all the standard mix
[105 - 107] that aunti Lila showed me to use for
[107 - 112] sinong and it's very basic and there's
[112 - 115] something here that you might think is
[115 - 117] not typical but this is actually very
[117 - 120] typical for authentic song
[120 - 123] this stuff right here the The Tamarind
[124 - 127] soup mix by no this you will find in
[127 - 130] pretty much all Filipino households that
[130 - 133] make this stuff I guarantee you this is
[133 - 135] the authentic way I've been shown time
[135 - 138] in time again and um you could go ahead
[139 - 140] and try to go all out and use like some
[141 - 143] fresh Tamarind and do it up yourself I'm
[143 - 145] sure it would be good but this is just
[145 - 147] like the OG way that was shown to me
[147 - 149] even my great grandpa who was Filipino
[149 - 152] he would use this stuff and I always
[152 - 155] loved the flavor of his pork but this is
[155 - 157] the hit right here if you can't find it
[157 - 159] I'm sure you can uh find it on Amazon
[159 - 175] but they have it at most of your grocery
[177 - 177] stores I've got all this leftover fat
[177 - 179] that I can just toss right in because
[181 - 184] flavor and then of course I'll deglaze
[184 - 187] that same pan with some water and toss
[187 - 189] that in because more flavor now these
[189 - 192] are all the standards that I was shown
[192 - 196] uh tomato scallion onion
[196 - 198] garlic a lot of others could be
[198 - 200] different everyone has like their own
[200 - 202] way of doing things we all know this one
[202 - 204] really cool thing ATI Li showed me was
[204 - 206] the jalapeno she puts the Jalapeno in
[206 - 209] whole and she says typically she'll do
[209 - 212] one aleno per person because this gets
[212 - 215] turned into a condiment at the end with
[215 - 217] some fish sauce and it's so freaking
[217 - 220] delicious it makes such a good sauce I'm
[220 - 223] going to be using some uh Choy or
[223 - 225] broccoli Rob I don't know yet I'll
[225 - 228] decide at the end but at the end it's
[228 - 230] usually just some sort of green like a
[231 - 233] some sort of green veggie it's always
[233 - 235] good to put in at the end so it's not
[235 - 238] like really mushy now why am I using
[238 - 242] this store bot stock or broth well the
[242 - 245] reason being is if I just do straight up
[245 - 249] water it's not going to be as flavorful
[249 - 250] now that's not saying it won't be
[250 - 253] flavorful I did get a lot of color on my
[253 - 255] bones so it will make a nice flavorful
[255 - 258] broth but if I have the stock I can make
[258 - 261] it even nicer just use some extra brone
[261 - 263] broth and add it to what you're doing
[263 - 267] and it's going to be way better
[267 - 270] um even if you are making yourself a
[270 - 272] stock adding stock to that stock makes
[272 - 273] it better if that makes sense um it's
[274 - 275] just a a thing in restaurants because
[275 - 278] we're utilizing all the leftovers that
[278 - 284] we have for these dishes powder goes
[287 - 287] in I always like to add some water to
[287 - 290] the empty packet just so I can get the
[290 - 293] rest of everything works every time
[293 - 298] especially with macaroni
[300 - 300] packets now what I put my rice in a
[300 - 302] strainer makes it easier but the reason
[302 - 305] for rinsing the rice is actually so you
[305 - 307] can make it better texture if you rinse
[307 - 309] your rice it's going to remove that
[309 - 312] starch excess starch so the rice won't
[312 - 313] Clump together as much and you're going
[313 - 316] to have a much fluffier rice and as you
[317 - 319] can tell I'm rinsing my rice for quite a
[319 - 321] while here because I just want to make
[321 - 324] sure that the water comes out clear this
[324 - 327] part is completely up to you but if you
[327 - 331] take your rice and you let it sit in the
[331 - 335] H2O for about you know 15 minutes or so
[335 - 338] then you'll allow that grain to sort of
[338 - 341] sprout a touch and it'll get actually a
[341 - 344] little thicker and more nutrient dense
[344 - 346] of course fill it up to the first line
[356 - 356] pinky now while the original sinong
[356 - 358] usually takes long beans or water
[358 - 362] spinach I myself am going for Bach choy
[362 - 364] cuz it has a nice Crunch and it looks
[364 - 366] nice and the reason why I'm putting it
[366 - 369] in at the end is so it keeps that nice
[369 - 371] crunchiness and it's not like soggy and
[390 - 390] weird here's when those jalapenos get
[390 - 393] taken out for the sauce so just do your
[393 - 395] best to like just try to fish them out
[395 - 397] for the Choy I'm probably just going to
[397 - 400] simmer it for like maybe a minute and
[400 - 401] then turn off the heat just so it stays
[401 - 403] kind of crunchy so jalapenos they just
[403 - 406] get taken out one by one and these are
[406 - 408] going to be that condiment I was talking
[408 - 410] about that Auntie lla showed me it just
[410 - 415] gets chopped up nice and
[419 - 419] fine in addition to the jalapeno it gets
[419 - 421] a dash of fish sauce I'm really liking
[421 - 423] this brand Lately by the way uh it's
[424 - 427] called Sun I usually do the red boat stuff but
[427 - 433] Sun I usually do the red boat stuff but this one's nice and then some aloha show
[433 - 436] you and that is
[436 - 438] the the little
[438 - 441] condiment I I kind of think of it like a
[441 - 444] a Filipino Minette or something it just
[444 - 452] seems like that
[454 - 454] don't remember what day it is I think
[457 - 461] 43 so I'm just going to say this is day
[461 - 464] 43 of good soup that was day 43 let me
[464 - 469] know what you want for day 44