Sinigang na Baboy
Pork Sinigang is a delightful sour soup made with pork ribs, vegetables, and tamarind-flavored broth. It's hearty, tasty and perfect for cold weather.
Servings: 4 Servings
- 2 pounds pork spare ribs, cut into 2-inch pieces
- 8 cups water
- 2 large tomatoes, quartered
- 1 medium onion, peeled and quartered
- 2 tablespoons fish sauce
- 6 pieces gabi, (peeled and halved depending on size)
- 1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
- 2 finger chilies (siling haba)
- 1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
- 1 eggplant, ends trimmed and sliced to 1/2-inch thick half-rounds
- 6 pieces okra, ends trimmed
- 15 pieces large tamarind or 1 1/2 (1.41 ounces each) packages tamarind base powder
- salt and pepper to taste
- 1 bunch bok choy or pechay, ends trimmed and separated into leaves
Rinse pork ribs and drain well.
In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 1/2 hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
Add gabi and cook for about 4 to 6 minutes or until tender.
Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
Add long beans. Continue to cook for about 2 minutes.
Add eggplant and okra and cook for another 1 to 2 minutes.
If using packaged tamarind base, add to the pot and stir until completely dissolved.
Season with salt and pepper to taste.
Add bok choy and continue to cook for about 1 minute. Serve hot.
If Using Fresh Tamarind
Wash tamarind and place in a saucepan with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
With a fork, mash tamarinds.
In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
Discard seeds and skins. Pour tamarind juice into the pot of sinigang.
Calories: 747kcal | Carbohydrates: 26g | Protein: 41g | Fat: 54g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 1077mg | Potassium: 1813mg | Fiber: 9g | Sugar: 16g | Vitamin A: 9953IU | Vitamin C: 129mg | Calcium: 326mg | Iron: 5mg