Inspired by videoporkfilipino
Classic Pork Sinigang
A traditional Filipino sour soup with pork spare ribs, fresh tamarind, tomatoes and plenty of vegetables.
Dec 30, 2023
A traditional Filipino sour soup with pork spare ribs, fresh tamarind, tomatoes and plenty of vegetables.
10 min
Prep time
45 min
Cook time
55 min
Total time
8 servings
Yield
Ingredients
12 ingredientsAdjust servings
Ingredients and nutrition update together
Per serving371 kcal
- Fat
- 27g
- Carbs
- 13g
- Protein
- 20g
Whole recipe (8 servings): 2968 kcal
- 900g (2 lb) pork spare ribs, chopped into serving pieces
- 1.9 litres (8 cups) water
- 10 fresh tamarind pods
- 1 medium onion, chopped
- 50g fresh ginger, peeled and chopped
- 2 medium tomatoes, chopped
- 150g daikon, peeled and chopped
- 2 medium aubergines, chopped
- 12 long beans, cut into short lengths
- 10 okra pods, trimmed
- 2 tbsp fish sauce, plus more to taste
- 450g (1 lb) bok choy, separated into leaves
Method
13 steps- Place the water in a large stockpot and bring it to a boil.
- Add the pork spare ribs and return the water to a gentle boil.
- Skim off and discard any foam that rises to the surface.
- Reduce the heat and simmer the pork gently for 30 minutes, or until it is becoming tender.
- Add the fresh tamarind pods and simmer until softened.
- Press the tamarind against the side of the pot to release its juice into the broth.
- Remove and discard the tamarind skins, pulp and seeds.
- Add the onion, ginger, tomatoes, daikon, aubergines, long beans and okra.
- Stir in the fish sauce and simmer for approximately 5 minutes.
- Add the bok choy and simmer for another 2 minutes, until just tender.
- Taste the broth and adjust the fish sauce or sourness as needed.
- Divide the pork, vegetables and broth among eight bowls and serve hot.
- Serve with steamed rice if desired; rice is not included in the nutritional values.
Recipe notes
Helpful tips
- Simmer the pork gently and skim away foam for a clearer broth.
- Press the softened tamarind to release its sour juice.
- Remove the tamarind skins, pulp and seeds before serving.
- Add the bok choy last so it remains tender rather than overcooked.
Equipment
- Large stockpot
- Sharp knife
- Chopping board
- Ladle
- Fine-mesh strainer, optional
Storage
Cool and refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months. Reheat until piping hot.
Additional tips
- Fish sauce can be high in sodium, so taste the broth before adding more. Fresh tamarind pulp and seeds should be removed before serving.
Estimated nutrition
Per serving: 371 calories
Fat: 27 g · Carbs: 13 g · Protein: 20 g
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