Sinigang na Baboy
A sour Filipino soup made with pork, tamarind, tomatoes and vegetables, where a rich broth meets the fresh texture of vegetables.
Ingredients
- pork (belly or ribs)600 g
- water1200 ml
- onion1 pcs
- tomato3 pcs
- tamarind paste2 tbsp
- daikon250 g
- eggplant1 pcs
- green beans150 g
- green chili2 pcs
- water spinach (kangkong)100 g
- salt1 to taste
- black pepper1 to taste
Instructions
Rinse the pork, place it in a pot and cover with water. Bring to a boil uncovered, skimming off the foam thoroughly with a slotted spoon.
Add the onion and tomatoes, cover the pot and simmer gently for 45 minutes, until the pork is tender; mash the tomatoes with a spoon in the broth.
Stir in the tamarind paste, salt and black pepper, taste the broth and adjust the sourness and saltiness as needed.
Add the daikon and eggplant, and cook for 5–7 minutes, until the vegetables start to soften but aren't overcooked.
Add the green beans and green chili, and cook for another 3 minutes.
Add the water spinach stems and leaves, heat through for 1–2 minutes and remove the soup from the heat.
Ladle the sinigang into deep bowls and serve hot with the pork and vegetables.
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