From the recipe collection
Sinigang na Baboy (Pork Tamarind Soup)
Comforting pork broth soured with tamarind and loaded with vegetables like radish, eggplant, okra, sitaw, and kangkong.
- Prep time
- 20m
- Cook time
- 1–1.25h
- Yield
- 4–6
- Audio recipe
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Ingredients
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Method
- In a large pot, combine the pork, water, tomatoes, and onion. Bring to a boil, skim off any scum, then lower the heat and simmer 45–60 minutes until the pork is tender.
- Add the sliced radish and cook for about 5 minutes.
- Stir in the eggplant, sitaw, and okra, and cook another 5–7 minutes until the vegetables are just tender.
- Add your chosen souring agent, tamarind extract made from fresh pods or sinigang mix. Stir well and taste, adding more if you want extra sourness.
- Add the long green chilies and the kangkong stalks; simmer 1–2 minutes, then add the kangkong leaves and cook just until wilted.
- Season the soup with fish sauce and a pinch of salt, tasting and adjusting to your preference.
- Serve the sinigang very hot with plenty of steamed rice, making sure each bowl gets a mix of pork, vegetables, and broth.