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Sinigang na Baboy

A flavorful Filipino soup made with pork and a variety of vegetables, simmered in a sour tamarind broth.

Ingredients

  • -1 lb pork (usually pork belly or pork ribs), cut into chunks
  • -10 cups water
  • -1 medium onion, quartered
  • -2 tomatoes, quartered
  • -1 pack sinigang mix (or fresh tamarind for a more authentic flavor)
  • -2 long green chilies (optional, for a bit of spice)
  • -1 eggplant, sliced
  • -1 bunch kangkong (water spinach), washed
  • -1 radish (labanos), sliced
  • -1 string beans (sitaw), cut into 2-inch lengths
  • -2-3 pieces okra (optional)
  • -Fish sauce or salt to taste
  • -2 tbsp cooking oil (for sautéing)

Instructions

  1. -In a large pot, heat the cooking oil over medium heat. Add the onion and tomatoes and sauté for 3-5 minutes, until softened.
  2. -Add the pork pieces to the pot and cook until the meat is slightly browned on all sides.
  3. -Pour in the water and bring to a boil. Skim off any scum that rises to the surface. Once boiling, lower the heat and let it simmer for about 45 minutes, or until the pork becomes tender.
  4. -If using fresh tamarind, add the tamarind pods to the pot and continue to simmer for an additional 20 minutes. Otherwise, add the sinigang mix and stir well to dissolve.
  5. -Season the soup with fish sauce or salt to taste. Add the long green chilies for a slight kick of spice, if desired.
  6. -Add the vegetables: eggplant, radish, string beans, okra (if using), and simmer for another 10-15 minutes, or until the vegetables are tender but still crisp.
  7. -Finally, add the kangkong (water spinach) and simmer for an additional 2-3 minutes.
  8. -Check the seasoning one last time and adjust if needed.