Filipino
Pork Sinigang
Tamarind-sour pork rib soup with radish, eggplant, tomatoes, greens, and fish sauce.
6 servings · 35 minutes prep · 85 minutes cook
Ingredients
Soup
- 2 1/2 lb, cut into 2-inch pieces
- 10 cups
- 1 large, quartered
- 3 medium, quartered
- 3 tbsp, plus more for serving
- 1/3 cup, or sinigang tamarind base to taste
- 2 cups, sliced 1/2 inch thick
- 1 medium, cut into chunks
- 8 oz, cut into 2-inch pieces
- 8 pieces, trimmed
- 4 cups, kangkong, or spinach
- 2, long mild chiles, optional
- 1/2 tsp, freshly ground
Directions
Simmer the Pork
- Combine pork ribs and water in a stockpot. Bring to a boil, skim foam, then reduce to a simmer.
- Add yellow onion, tomato, and fish sauce. Simmer for 60 to 70 minutes, until the pork is fork-tender and near {{temperature:195°F}} between the bones.
- Crush some tomato against the pot to enrich the broth.
Sour and Finish
- Stir in tamarind paste gradually, tasting until the broth is brightly sour but balanced.
- Add daikon and simmer for 8 minutes.
- Add eggplant, long beans, okra, and green chiles. Simmer for 5 to 7 minutes, until vegetables are tender but not mushy.
- Turn off heat and fold in water spinach until wilted. Season with black pepper and more fish sauce if needed. Rest 10 minutes before serving.
