Filipino Sinigang with Tamarind and Pork

Name: Filipino Sinigang with Tamarind and Pork
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 kg pork belly or ribs; 1 tablespoon fish sauce; 1 teaspoon salt; 2 liters water; 1 large onion; 2 medium tomatoes; 1 cup tamarind paste or fresh tamarind; 1 cup radish; 1 cup string beans; 1 cup eggplant; 1 cup water spinach (kangkong); Salt; Fish sauce; Black pepper

Sour Tamarind Pork Soup

Sinigang is a traditional Filipino soup known for its delightfully sour flavor, thanks to the use of tamarind. Combined with tender pork and fresh vegetables, it's both hearty and flavorful.

1 h 30 min
6
Intermediate

Ingredients

For the Meat

1 kg pork belly or ribs

cut into chunks

1 tablespoon fish sauce

1 teaspoon salt

For the Broth

2 liters water

1 large onion

quartered

2 medium tomatoes

quartered

1 cup tamarind paste or fresh tamarind

soaked and strained

For the Vegetables

1 cup radish

sliced

1 cup string beans

trimmed

1 cup eggplant

sliced

1 cup water spinach (kangkong)

stems removed

For the Seasoning

Salt

to taste

Fish sauce

to taste

Black pepper

to taste

Preparation

Marinating the Pork

Combine Pork and Marinade

In a large bowl, mix pork chunks with fish sauce and salt.

For a deeper flavor, consider browning the pork before boiling.

Refrigerate Pork

Let it marinate for at least 30 minutes in the refrigerator.

Turn Pork Occasionally

Turn the pork occasionally to ensure even marination.

Preparing the Vegetables

Slice and Trim

Slice the radish and eggplant, and trim the string beans.

Clean Water Spinach

Wash and clean the water spinach.

Set Aside Vegetables

Set all vegetables aside, keeping them separate.

Do not overcook the vegetables; they should remain crisp.

Cooking Process

Boil Pork

In a large pot, bring water to a boil, then add marinated pork, onions, and tomatoes.

Simmer Broth

Allow the mixture to simmer for 45 minutes or until the pork is tender.

Simmer over medium-low heat.

Add Vegetables

Add radish, eggplant, and string beans, and cook for about 5-7 minutes until they are tender-crisp.

Adjust the sourness of the soup by adding more tamarind paste or fish sauce according to taste.

Plating & Serving