Sinigang na Baboy
Deeply sour Filipino pork and vegetable soup, soured with real tamarind, meant to pucker.
Meat
⚠ Contains: Fish. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 800g pork belly or ribs, cubed
- 8 cups water
- 1 onion, quartered
- 2 tomatoes, quartered
- 200g fresh tamarind, boiled and mashed for pulp (or 1 packet tamarind soup mix)
- 1 radish, sliced
- 1 eggplant, sliced
- 2 cups water spinach (kangkong) or spinach
- 2 green finger chilies
- 2 tbsp fish sauce
- Salt, to taste
Steps
- Simmer pork in water with onion and tomato for 45 minutes until tender, skimming occasionally.
- Boil the tamarind separately until soft, then mash and strain through a sieve to extract the pulp and juice; stir into the pot (or use tamarind soup mix).
- Add radish and eggplant, simmer 10 minutes until just tender.
- Add water spinach and green chilies, simmer 2-3 minutes until wilted.
- Season with fish sauce and salt to taste. Serve hot with rice, with extra fish sauce on the side for dipping.