Printable recipe cardGetRecipe
Pork Sinigang
Original source
GetRecipe on YouTubeA sour and savoury Filipino pork soup made with spare ribs, tamarind, tomatoes and a generous mixture of vegetables.
A sour and savoury Filipino pork soup made with spare ribs, tamarind, tomatoes and a generous mixture of vegetables.
Total time
55 min
Yield
6 to 8 servings
Ingredients
12
Steps
6
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Ingredients
- 2 lbs pork spare ribs chopped
- 1 lb bok choy
- 150 g daikon chopped
- 2 medium eggplant chopped
- 12 pieces long beans
- 2 tbsp fish sauce
- 1 medium onion chopped
- 10 pieces okra
- 8 cups water
- 1 medium ginger chopped
- 10 pieces tamarind
- 2 medium tomatoes chopped
Equipment
- Large stockpot
- Knife
- Chopping board
- Ladle
- Fine-mesh strainer, optional
Method
- Bring 8 cups of water to a boil in a large pot.
- Add the chopped pork spare ribs and simmer for 30 minutes.
- Toss in tamarind pieces, extract the juice, and discard the pulp and seeds.
- Stir in chopped onion, ginger, tomatoes, long beans, eggplant, okra, daikon, and a splash of fish sauce. Simmer for 5 minutes until the vegetables are tender and vibrant.
- Add bok choy and let the flavors meld for another 2 minutes.
- Serve hot with steamed rice.
Helpful tips
- Simmer the pork gently rather than boiling aggressively to keep it tender.
- Skim away any foam that rises during the first stage of cooking for a clearer broth.
- Add the vegetables in stages so delicate ingredients such as bok choy do not overcook.
- Taste the broth before adding more fish sauce because the sourness and saltiness should remain balanced.
Storage
Cool and refrigerate in an airtight container for up to 3 days. Reheat until the pork and broth are piping hot. The soup may be frozen for up to 2 months, although some vegetables will soften.
