Pork sinigang is a popular Filipino style soup known for its sour taste. Tamarind is used as a souring agent, but tamarind flavored soup stock can be used for convenience.
Course Soup
Cuisine Filipino
Prep Time 15 minutesminutes
Cook Time 1 hourhour40 minutesminutes
Total Time 1 hourhour55 minutesminutes
Servings 6servings
Calories 275kcal
Author Liza Agbanlog
Ingredients
8oz(227 g) package frozen unripe tamarind pods or 1 packet of tamarind seasoning mix
2lbpork shoulder or skinless pork belly,cut into 1-inch pieces
12cupswater,divided
1tbspkosher salt plus more to taste
6piecestaro roots,peeled and cut in halves
1small daikon,peeled and sliced into ½-inch diagonal pieces
1Chinese eggplant,sliced into ½ inch diagonal pieces
4ozgreen beans,trimmed
1tomato,cut into wedges
1small onion,sliced
4cupsbaby spinach
2whole serrano peppers
Steamed rice,for serving
Fish sauce,for serving
Instructions
If using tamarind pods, combine the tamarind and 2 cups water in a saucepan. Cook over medium-high heat for 10 minutes or until the tamarind is soft. Using the back of a spoon, mashed the softened tamarind. Strain the juice into a bowl and set aside. Discard the seeds and shells.
In a large pot, place the pork and 10 cups of water, if using tamarind pods or 12 cups of water if using seasoning mix. Bring the mixture to a boil over high heat. Add salt, lower heat to medium and simmer covered for 1 hour or until pork is tender.
Add the taro roots and cook for 5 minutes. Add the daikon, eggplant and green beans, and cook for 10 more minutes or until the vegetables are tender.
Stir in the tamarind juice or seasoning mix, and simmer for 5 minutes. Add the tomato, onion, spinach and peppers. Season to taste with salt.
Serve with steamed rice and fish sauce on the side.