Philippines · Philippines

Sinigang (Sour Tamarind Pork Soup with Vegetables)

Name: Sinigang (Sour Tamarind Pork Soup with Vegetables)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: Philippines
Ingredients: pork belly, cubed 600 g; tamarind paste or soup base 60 g; water 2 l; daikon radish, sliced 1 pieces; eggplant, quartered 1 pieces; long beans, cut into lengths 100 g; bok choy 2 pieces; yellow onion, wedged 1 pieces; tomato, wedged 2 pieces; fish sauce 30 ml; fine salt 2 tsp

Pork simmered in a clear tamarind broth with radish, eggplant, long beans and bok choy until silky and tangy.

75 minutes · 6 servings · Easy

Sinigang is the sour soup that runs through everyday Filipino cooking, eaten with rice for a light meal or enlarged for guests. Tamarind sets the sourness, and the vegetables go in on a stagger so each one keeps some bite. Resting the broth overnight sharpens the sour, which is why many cooks insist it tastes better the next day.

Ingredients

pork belly, cubed600 g
tamarind paste or soup base60 g
water2 l
daikon radish, sliced1 pieces
eggplant, quartered1 pieces
long beans, cut into lengths100 g
bok choy2 pieces
yellow onion, wedged1 pieces
tomato, wedged2 pieces
fish sauce30 ml
fine salt2 tsp

Directions

1
Boil pork in water with onion and tomato for 20 minutes, skimming foam.
Pork is no longer pink at the edges and broth is cloudy.
2
Add tamarind paste and simmer 5 minutes to extract the sour flavor; strain if you like a clear broth.
Broth is sour and the pork smells of tamarind.
3
Add radish and eggplant; simmer 10 minutes until just tender.
Vegetables are translucent and hold their shape.
4
Add long beans and bok choy; cook 3 minutes.
Greens are wilted but still bright.
5
Season with fish sauce and salt; ladle into bowls and serve with rice.
Soup is clear-tangy and pork is tender.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content