Sinigang na Baboy
The Quirky Foodster Team
Ingredients
- Pork belly or ribs, cut into pieces — 800 g (1.75 lb)
- Onion, quartered — 1
- Tomatoes, quartered — 2
- Tamarind soup base — 1 packet (or 3 tbsp tamarind paste)
- Radish, sliced — 1
- Eggplant, sliced — 1
- Water spinach (kangkong) or spinach, chopped — 140 g (5 oz)
- Long green chillies — 2
- Water — 1.9 L (64 fl oz)
- Fish sauce, — to taste
- Salt and pepper — to taste
Method
- Place the pork, onion and tomato in a large pot with the water and bring to a boil.
- Skim any foam, then reduce to a simmer and cook for 40–45 minutes until the pork is tender.
- Stir in the tamarind soup base or paste until dissolved.
- Add the radish and simmer for 8 minutes.
- Add the eggplant and green chillies, and simmer for a further 5 minutes.
- Add the water spinach and cook for a final 2–3 minutes until just wilted.
- Season with fish sauce, salt and pepper before serving hot with rice.
Introduction: A sour, tamarind-based pork and vegetable soup, one of the Philippines' most beloved comfort dishes.
Cultural Background: Sinigang is treasured across the Philippines for its distinctive sour broth, traditionally made with tamarind, offering a refreshing, palate-cleansing counterpart to the country's many richer dishes.
Tips: Add the vegetables in stages according to how long each takes to cook, so nothing is overdone. Adjust the tamarind quantity to achieve your preferred level of sourness.
Variations: Use shrimp or fish in place of pork for other popular sinigang variations. Add okra or string beans for extra vegetables.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over medium heat until warmed through.
FAQs:
Q: What gives sinigang its sour flavour?
A: Traditionally tamarind, though other souring agents like guava, kamias or green mango are used in regional variations.
Q: What is kangkong?
A: Water spinach, a leafy green vegetable widely used in Filipino cooking, similar in use to regular spinach.
- Pork belly or ribs, cut into pieces — 800 g (1.75 lb)
- Onion, quartered — 1
- Tomatoes, quartered — 2
- Tamarind soup base — 1 packet (or 3 tbsp tamarind paste)
- Radish, sliced — 1
- Eggplant, sliced — 1
- Water spinach (kangkong) or spinach, chopped — 140 g (5 oz)
- Long green chillies — 2
- Water — 1.9 L (64 fl oz)
- Fish sauce, — to taste
- Salt and pepper — to taste
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